Italian food is one of my family’s favorites. I have been making my own sauce since I was around 18 years old. However, until recently, I made it with canned tomatoes. My Mother-In-Law introduced me to her version of this recipe and I loved it immediately although I’ve made some modifications. The best thing is that you do not have to peel the tomatoes!
I try and avoid canned foods these days. so this recipe is perfect. I’ve also made this with green peppers (added at the same time as the onions and garlic) and with cooked meat which is also delicious. You could add a lot of different kinds of veggies and meats to this and it would be wonderful.
I like to make this, eat it that night and then freeze the rest to use at another time. Or, I often use this in another recipe such as Chicken Parmesan (one of my favorites.) This recipe is so simple to make and other then the long cooking time, it takes hardly any time to prep if you use a food processor. I generally chop up the garlic and onion together in the processor. Then in batches (takes me 3 batches), I chop up the tomatoes. Simple, ez/pz!
This is also great to make for dinner guests because it makes so much and you will most likely still have some left over to freeze. Serve over pasta or like I am tonight, over Roasted Spaghetti Squash to save on the carbs.
Fresh Basil Tomato Sauce
skinnymerecipes.com
Servings: 10-15, Calories: 50, Fat 2 g, Sat Fat 0, Carbs 8 g, Fiber 2 g, Net Carbs: 6 g, Sugar 4g, Protein 2 g, WW PP: 1 pp, WW SP: 1 pts.
Ingredients:
- 2 tablespoons Olive Oil
- 6 garlic cloves, minced
- 1 onion, diced
- 4 1/2 – 5 pounds Roma tomatoes, diced
- 1 1/2 tablespoons Paula Deen’s House Seasoning (salt, pepper, garlic powder)
- 1 1/2 tablespoons Italian Seasoning
- 1/4 teaspoon of crushed peppers
- 1 bay leaf
- 1/2 cup chopped fresh basil
Directions:
Heat olive oil in deep skillet. Add garlic and onions and saute until soft (about 5 mins). Add tomatoes, Paula Deen’s Seasoning, Italian seasoning, and crushed peppers. Stirring often, bring to a boil over high heat. Continue cooking over medium high heat for at least 20 minutes .. burning off the extra liquid. Stir every so often.
Taste and add additional seasoning if necessary.
Add basil. Turn down heat to low and simmer. Let simmer about 2 hours (can be done for less time but more flavor develops over time.) Stir every so often. If it gets too thick, stir in a little water.
Remove bay leaf and serve or use in another recipe.
Can be kept in the refrigerator for up to 5 days or frozen for later.
- 2 tablespoons Olive Oil
- 6 garlic cloves, minced
- 1 onion, diced
- 4½ - 5 pounds Roma tomatoes, diced
- 1½ tablespoons
- Paula Deen's House Seasoning (salt, pepper, garlic powder)
- 1½ tablespoons Italian Seasoning
- ¼ teaspoon of crushed peppers
- ½ cup chopped fresh basil
- Heat olive oil in deep skillet. Add garlic and onions and saute until soft (about 5 mins). Add tomatoes, Paula Deen's Seasoning, Italian seasoning, and crushed peppers. Stirring often, bring to a boil over high heat. Continue cooking over medium high heat for at least 20 minutes .. burning off the extra liquid. Stir every so often.
- Taste and add additional seasoning if necessary.
- Add basil. Turn down heat to low and simmer. Let simmer about 2 hours (can be done for less time but more flavor develops over time.) Stir every so often. If it gets too thick, stir in a little water.
- Remove bay leaf and serve or use in another recipe.
- Can be kept in the refrigerator for up to 5 days or frozen for later.
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