Easy Fresh Basil Tomato Sauce

I love pasta. I have a batch mushroom marinara recipe that haven’t shared the recipe for yet (let me know if I should share that sooner rather later) that will last us pretty much the entire week, but sometimes I get a craving for a fresh sauce rather than something that’s been marinating with itself for a few days, OR I just want a single serving of pasta to break up whatever else I’m eating that week. This recipe is perfect for that.

It’s just three ingredients (tomatoes, garlic & fresh basil) and when I say fresh, you can really taste it. It truly is one of the best parts about this recipe.

I’m also someone who tends to put a lot of spices on my food, and a tend to douse a lot of my food in cayenne or hot sauce because I am obsessed with spicy food, but this recipe can stand on its own, mild as it is, because the combination of those three ingredients is just so damn good.

This recipe is:

• Simple
• Easy & low maintenance – meaning you can pretty much set it and forget it
• Fresh (have I said it enough times?)
• Absolutely delicious

If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!

Easy Fresh Basil Tomato Sauce

Plants Not Plastic

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2 cups

Ingredients

  

• 5 medium Roma tomatoes (1) diced (2)
• 5 cloves garlic sliced (3)
• 10 leaves fresh basil sliced

Instructions

 

• Over medium heat, saute tomato and garlic in a medium sauce pan for 20-40 minutes, to desired consistency (4) and stirring frequently
• Turn off heat and stir in basil
• Serve over pasta of choice
• Enjoy!

Video

Notes

1. You can use any kind of tomato, but Roma's are the most classic for pasta sauce recipe and tend to be the most accessible
2. You can pulse the tomatoes before you book them to get a smooth, more traditional tomato sauce texture instead of a rougher, more rustic one.
3. I prefer sliced garlic, but you can mince your garlic if you like a more even flavor.
4. Cooking for less time will have a more watery consistency with more volume and acidity, cooking for more time will have a thicker consistency with less volume and more sweetness.