1. Sauté the garlic in olive oil until soft and fragrant, being careful not to overcook.
2. Add chopped tomatoes, herbs, and salt and pepper, stirring well. Let simmer for 20 minutes, stirring occasionally.
3. In a blender or food processor, blend sauce until desired consistency.
4. Pour into sterile jar and apply jar lids. Process in a pressure cooker at 5 pounds pressure for 10 minutes OR if using a water bath, process for 10 minutes if using pint-sized jars and 15 minutes for quart-sized jars.
If you do not have fresh basil leaves, you can use 1 teaspoon of dried basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 437.7mg||12 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.7g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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