Basil Tomato Sauce
.
Yield
12 servingsPrep
8 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
tomatoes
1 can, chopped |
|
| 2 | tablespoons |
basil
freshly finely chopped |
|
| 1 ¼ | teaspoons |
oregano
freshly finely chopped |
|
| 1 ½ | teaspoon |
garlic
minced |
|
| 3 ½ | tablespoons |
kalamata olives
pitted and chopped, from 8 to 10 whole olives |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomatoes
1 can, chopped |
|
| 3E+1 | ml |
basil
freshly finely chopped |
|
| 6.3 | ml |
oregano
freshly finely chopped |
|
| 7.5 | ml |
garlic
minced |
|
| 53 | ml |
kalamata olives
pitted and chopped, from 8 to 10 whole olives |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Add the tomatoes in the bowl of a food processor or a blender, then add the basil, oregano, garlic, olives and pepper.
Pulse the sauce until thoroughly combined and smooth.
Season (canned tomatoes will vary widely in sodium content, resulting in some sauces that require less salt than others).
Remove the sauce to a bowl, lightly cover with plastic wrap and refrigerate until needed.
Makes about 3 cups tomato sauce and can be covered and refrigerated for up to one week.
