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Makes about 1½ cups

1 tablespoon olive oil
4 large fresh basil leaves, roughly torn
1 (14.5-ounce) can San Marzano whole peeled tomatoes, torn by hand, or equivalent amount of chopped fresh tomatoes
1 teaspoon sugar
1 teaspoon sea salt

Put the olive oil and basil leaves in a small saucepan over medium-high heat. When you can smell the basil, add the tomatoes, sugar and salt. Let it cook and simmer until it reduces slightly, about 20 minutes. Let cool, purée in your blender or with a stick blender.

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Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram

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