• By Dana Sparks

Making Mayo’s Recipes: Tomato Basil Pesto Sauce

September 29, 2016

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

Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.

Watch: Tomato Basil Pesto Sauce.

Journalists: The broadcast-quality video (:55) is in the downloads.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App

Ingredients

  1. 1/4 cup olive oil
  2. 4 garlic cloves, minced
  3. 1/4 cup red wine vinegar
  4. 8 cups diced Roma tomatoes
  5. 1/2 cup tomato paste
  6. 12 fresh basil leaves, chopped
  7. 1 tablespoon sugar
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon ground pepper
  10. 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.

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