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Ingredients
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4 pounds tomatoes
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¼ cup extra-virgin olive oil
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4 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon red pepper flakes
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10 leaves fresh basil, roughly chopped
Directions
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Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
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Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
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Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
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Stir in fresh basil and remove from the heat. Serve immediately.
Cook's Note:
To use later, cool sauce to room temperature and store in the refrigerator for 1 week or freeze for longer.
Nutrition Facts (per serving)
107 | Calories |
8g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 107 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 5% |
Sodium 302mg | 13% |
Total Carbohydrate 10g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 2g | 4% |
Vitamin C 30mg | 33% |
Calcium 27mg | 2% |
Iron 1mg | 4% |
Potassium 549mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.