Recipe Image

Basil Tomato Sauce

  • 30 m
  • 1 h 35 m
Diabetic Living Magazine
“This recipe makes a big batch of the versatile sauce. It's terrific over beef, chicken, or fish. Or for a side dish, spoon it over spaghetti squash.”


    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • 1 cup finely chopped carrot
    • 4 cloves garlic, minced
    • 2 tablespoons snipped fresh oregano
    • 1 cup red wine
    • 7 (14.5 ounce) cans diced tomatoes, undrained
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • ⅓ cup snipped fresh basil


  • 1 In a 5½- to 7-quart Dutch oven, heat oil over medium heat. Add onion and carrot; cook about 10 minutes or until very tender, stirring occasionally. Add garlic and oregano; cook for 2 minutes more, stirring frequently. Add wine; bring to boiling, stirring up any browned bits on the bottom of the pan. Boil gently about 10 minutes or until most of the wine is evaporated.
  • 2 Add undrained tomatoes, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Uncover and simmer for 20 minutes more (see Tip). Stir in basil just before serving.
  • Tip: For a smooth sauce, remove from heat after simmering uncovered for 20 minutes. Cool about 20 minutes. Transfer about 4 cups of the sauce to a blender; cover and blend until smooth. Repeat blending remaining sauce, 4 cups at a time, until all is pureed. Return all to the Dutch oven and heat through. Stir in basil just before serving.
  • To make ahead: Prepare as directed. Spoon sauce into an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw frozen sauce in the refrigerator before using.
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