Photo: Markus Spiske
Tomato-Basil Sauce
10 ingredients
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Maria Helm Sinskey, culinary director at Robert Sinskey Vineyards, preserves the bumper crop of tomatoes from the winery’s gardens. She cans San Marzano-style tomatoes to use in sauces like this one. You will need 3 quarts of home-canned tomatoes for this recipe. When canning tomatoes, Sinskey processes the jars in a hot-water bath for 40 minutes.
Estimated Nutrition (whole recipe, rough)
536
Calories
17g
Protein
24g
Fat
64g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. extra-virgin olive oil
- 5 large garlic cloves
- 3 quarts home-canned tomatoes
- 1 bay leaf
- 2 tsp. sugar
- 1 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup firmly packed torn fresh basil leaves
- 3/4 lb. spaghetti or other strand pasta
- Grated Parmigiano-Reggiano cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes