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Tomato basil pesto sauce

Medically reviewed on April 23, 2018

Serves 15

Dietitian Tip

To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.

Ingredients

  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 8 cups diced Roma tomatoes
  • 1/2 cup tomato paste
  • 12 fresh basil leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup grated Parmesan cheese

Directions

Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.

Nutritional Analysis (per serving)

Serving Size1/2 cup
Calories85
Carbohydrate8 g
Cholesterol2 mg
Fiber1 g
Protein2 g
Sodium344 mg
Monounsaturated Fat3 g
Saturated Fat1 g
Total Fat4 g

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