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Health Information Library Recipes Tomato basil pesto sauce

Tomato basil pesto sauce

Nutrition Facts

Serving Size 1/2 cup
Calories 85

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 1 g
Total fat 4 g
Sodium 344 mg
Cholesterol 2 mg
Dietary fiber 1 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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

(Serves 15)
  • 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.

Last Updated: April 22nd, 2016