The riper the tomatoes, the better this sauce will be. It can be served over hot pasta, or even used as a bruschetta topping.
¼ cup olive oil
1 garlic clove
6 very ripe, medium tomatoes
8 to 10 fresh basil leaves
½ teaspoon kosher salt
½ teaspoon fresh oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon fennel seeds
1 tablespoon granulated sugar (if necessary – the riper the tomatoes are, the less sugar is needed)
Nutritional information per serving (¼ cup):
Calories 22 (19% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 118mg • calc. 10mg • fiber 1g
1. Put all of the ingredients, in the order listed, into the blender jar fitted with the blending blade.
2. Pulse until desired consistency is achieved.
3. Pour over hot pasta, or serve with crusty bread as a fresh topping.
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