TOMATO BASIL SAUCE
A jar of tomato sauce from the grocery store is great to have on your shelf in a pinch. But if time allows, this easy recipe uses just your ingredients, smells amazing when it’s simmering on the back of the stove, and it’s all yours. Make a batch, put the extra in the freezer, and next time your recipe calls for tomato sauce (as in our Eggplant Parmesan or Ratatouille) you’re good to go! I never expected to say this, but I do recommend you add sardines (seriously) for a rich and savory kick to the sauce. They are high in protein, omega-3 fatty acids, calcium, and vitamins. If you’re hesitant about adding them to the sauce, try using just one piece. There are three sardines in a 4.25-ounce can.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 –4 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- 1 (4.25-ounce) tin of boneless, skinless smoked sardines in olive oil
- 1 (28-ounce) can of peeled whole tomatoes
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1 cup water
- 3 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon crushed rosemary
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place a 6-quart stockpot on medium heat. Add olive oil. When the oil is hot, add garlic and crushed red pepper. Sauté for a few minutes, until the garlic lightly browns. Add the sardines and their oil, and continue stirring until the sardines are completely broken up.
- Add tomatoes, water, and spices and bring to a low simmer. Stir occasionally to break up whole tomatoes. Cover and reduce heat to maintain a very gentle simmer for 60 minutes, stirring occasionally. Taste and adjust spices to your preference.
- If not using the sauce immediately, store in airtight containers and label with the date.
- Store in the refrigerator 3–5 days or freeze for no longer than 6 months.
