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Rating: 4.48 stars
46 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.

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  • Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.

Nutrition Facts

157 calories; protein 1.8g; carbohydrates 8.2g; fat 13.9g; sodium 591.3mg. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2010
This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was crushing the garlic so I didn't add any more to that. The only thing I would do differently is to add 1 or 2 more tomatoes because it was so good and gone too fast! Read More
(31)

Most helpful critical review

Rating: 1 stars
08/24/2011
Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes. Read More
(8)
46 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
09/14/2010
This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was crushing the garlic so I didn't add any more to that. The only thing I would do differently is to add 1 or 2 more tomatoes because it was so good and gone too fast! Read More
(31)
Rating: 5 stars
05/10/2011
Simple fast and delicious. Skipped the cold water bath. Easily removed the skins and used a potato masher to instantly get the authentic chunky texture I wanted without dicing/blending. 5 medium tomatoes served two adult sized portions. Read More
(26)
Rating: 5 stars
11/03/2010
Excellent. Surprising complex for such a simple recipe. I can't wait to try it with fresh heirloom tomatoes next year! Read More
(16)
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Rating: 5 stars
03/20/2016
This a 5 star recipes all round. Easy - Fresh - absolutely perfect for a light summer meal. In the time it takes to boil your water and cook the pasta this sauce is done. I used an immersion stick blender right in the pot to puree the tomatoes. I used both green and purple basil and I stirred in some fresh halved cherry tomatoes at the end along with the basil. Thanks for a great recipe. I will be making this all summer long. Read More
(14)
Rating: 5 stars
06/03/2011
I didn't know what I was missing having grown up on the jarred stuff until I made this. I made one serving; cut the EVOO to 1 tsp to save calories and used 5 smallish basil leaves. Also per another reviewer mashed my tomato instead of pureeing it. SO GOOD. Read More
(9)
Rating: 5 stars
06/10/2011
This was a wonderful sauce! I love it's simpliciity. When making larger batches you do need to remove the seeds. Read More
(8)
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Rating: 1 stars
08/23/2011
Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes. Read More
(8)
Rating: 4 stars
08/15/2011
This is a great recipe! I have a ton of heirloom tomatoes from my garden so I used a lot more than the recipe required. I didn't boil the tomatoes because the skins peeled off easily. It took me about 30 minutes to cook it down to a consistency I liked. I also added much more basil because I had extra in the refrigerator and a dash of garlic salt. Delicious! I'm licking the bowl. Read More
(7)
Rating: 5 stars
08/16/2011
Fast and Easy and extremely Tasty!!!! Read More
(7)