Vegetarian Homestyle Tomato Basil Sauce Recipe

About this recipe

A rich and flavorful vegetarian tomato basil sauce, perfect for dinner. This easy-to-make recipe is ideal for solution seekers looking for a comforting and satisfying meal.

Ingredients

• - Tata Salt
• 1 Kg Tate & Lyle Granulated Sugar
• 1 L Ktc Sunflower Oil
• - Schwartz Italian Seasoning
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 50G Pepper Black Ground BWFO
• 50G Picard Chopped Flat Parsley

Instructions

1. 1. In a 5-quart Dutch oven or pot, heat 2 tablespoons of corn oil over medium heat.
2. 2. Add 1 cup of finely chopped onion and 3 minced garlic cloves. Sauté for 3 minutes until fragrant and softened.
3. 3. Stir in 2 chopped tomatoes, 1 1/2 teaspoons of dried basil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of black pepper, 1 1/2 teaspoons of salt, and 2 teaspoons of sugar.
4. 4. Add 1 1/2 cups of water and bring the mixture to a boil.
5. 5. Reduce the heat to low, cover, and let the sauce simmer for 45 minutes, stirring occasionally to prevent sticking.
6. 6. Taste and adjust seasoning if needed. Serve the sauce warm over your favorite spaghetti or pasta.

Frequently asked questions

Why is sugar added to the tomato basil sauce?

The sugar helps balance the natural acidity of the tomatoes, creating a more rounded and flavorful sauce. Without it, the sauce might taste overly tart, especially if the tomatoes used are not naturally sweet.

What can I use as a substitute for Schwartz Italian Seasoning?

If you don't have Schwartz Italian Seasoning, you can use a mix of dried basil, oregano, and a pinch of thyme or rosemary. These herbs replicate the classic Italian flavor profile essential for this sauce.

How can I tell when the sauce is done simmering?

The sauce is ready when it has thickened slightly, and the flavors have melded together. Stir occasionally, and ensure it doesn’t stick to the bottom of the pot; the sauce should coat the back of a spoon without being too watery.

What’s the best way to store leftovers of this sauce?

Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of water if it thickens too much.

Can I use fresh basil instead of dried basil in this recipe?

Yes, you can use fresh basil for a brighter and more aromatic flavor. Add about 2 tablespoons of chopped fresh basil toward the end of cooking to preserve its fragrance and avoid overcooking it.