to serve with pasta...
to serve the pasta...heat a skillet on med-low heat. add tomato sauce and let it reduce a bit for a few minutes. cook paste to slightly underdone (ie very al dente) and then add the pasta along with a little bit of the pasta water to the pan. mix in the pasta and a chunk of butter and cook for another 2 minutes so it soaks up the sauce
in a saucepan, bring the olive oil, basil, garlic and pepper flakes to a simmer. turn down to low and let steep for at least 45 minutes or longer.
de-seed the tomatoes by hand, discard the seeds, reserve the deseeded tomatoes and juice
heat a skillet on medium heat, add a little olive oil then the deseeded tomatoes and juice. add salt and pepper. bring to a boil, turn down to a light simmer and let simmer for at least an hour, or until the tomatoes have mostly broken up. use a potato masher to help them along until you get a smooth consistency.
add in the sugar to taste so its not too tart
remove the basil and garlic from the olive oil. slowly pour in the oil into the sauce a little at a time, whisking the whole time to emulsify the oil into the tomato sauce.
once the oil is mixed in, the sauce is ready though you can let it simmer for longer if to develop the flavours more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 365 (97%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 3528mg||122 %|
|Potassium 55.3mg||1 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.8g|
|Protein 0.8g||1 %|
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Calories per serving: 377
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