Place tomatoes with juices in a large bowl. Crush tomatoes with a potato masher or clean hands until tomatoes are broken into small chunks. Stir in sugar, salt and onion powder until combined. Gently stir in uncut basil leaves. Cover with plastic wrap; refrigerate for 2 to 24 hours.
“Oh Mama mia!” is what you will say after you taste this sauce! Infuse canned San Marzano tomatoes with fresh basil, then add garlic and Italian herb seasoning for an easy Italian red sauce that’s delicious on both pizza and pasta.
Servings and Ingredients
|2 (28-oz.) cans Gustare Vita whole peeled San Marzano tomatoes|
|1 tbsp. Hy-Vee granulated sugar|
|1 ½ tsp. kosher salt|
|1 ½ tsp. onion powder|
|1 (0.8-oz.) pkg. fresh basil (about 1 cup lightly packed)|
|2 tbsp. Gustare Vita olive oil|
|6 medium cloves garlic, minced|
|2 tbsp. Hy-Vee unsalted butter|
|½ c. Hy-Vee vegetable stock|
|1 tbsp. Delallo classic Italian herb pizza seasoning|
Things To Grab
- Large bowl
- Potato masher
- Large spoon
- Plastic wrap
- 4- to 6-qt. Dutch oven
Remove and discard basil from tomato mixture. Set tomato mixture aside.
Heat oil in a 4- to 6-qt. Dutch oven over medium heat. Add garlic; cook and stir for 2 to 3 minutes until fragrant. Stir in butter until melted. Stir in tomato mixture, vegetable stock and pizza seasoning. Simmer, uncovered, over medium-low heat for 30 to 40 minutes or to desired constancy, stirring occasionally.
Use sauce immediately or cool completely. Store in a covered containers in refrigerator up to 5 days or freezer up to 1 month.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 5mg
- Sodium: 340mg
- Total Carbohydrates: 11g
- Protein: 2g