Into a frying pan pour some olive oil and two crushed cloves of garlic. While that’s slowly heating up get a can of tomatoes and put it through a fine mouli sieve. This will remove the seeds and the skins and turn the tomatoes into a smooth puree. Before the garlic starts to brown add the passed tomato.
Season with salt and pepper, simmer over a low flame for 10 minutes. Stir in 6 fresh basil leaves, and let it simmer for five more minutes, and it's done.
Hint - If you don't want to use it straight away It will keep in the refrigerator for days or you can freeze it for months.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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