Quick Fresh Tomato-Basil Sauce
Ingredients
-
2
lbs.
tomatoes, roughly chopped
-
4
count
red bell peppers, stemmed, seeded, and roughly chopped
-
1
teaspoon
kosher salt
-
4
tablespoons
butter
-
⅓ to ½
cup
fresh basil leaves, lightly packed
-
1
cup
water
Instructions
- Combine chopped tomatoes and bell peppers in a large pot with water and salt.
- Bring the mixture to a simmer over high heat, then reduce to medium-high.
- Stir occasionally and cook for about 25 minutes until the liquid has evaporated and the mixture thickens.
- Add butter and basil, stirring to combine.
- Transfer the mixture to a food processor or blender and purée until smooth.
- Adjust seasoning with salt and pepper to taste.
- Store in the refrigerator for up to a week or freeze for up to three months.
Nutrition Facts (estimated)
Servings
6 cups
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
400mg
Cholesterol
20mg
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