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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This makes a really big batch that I froze in yogurt containers (about 3 cups in each). Ingredients:
1/2 cup olive oil |
2 onions, chopped |
16 cloves garlic, minced |
8 cups roma tomatoes, chopped |
1/2 cup balsamic vinegar |
5 cups chicken broth |
2 chicken bouillon cubes |
1/4 tsp red pepper flakes, ground |
1/4 tsp black pepper |
2 tbs dry basil (or 4 tbs fresh) |
Directions:
1. Pulse tomatoes, about 8 at a time, in food processor to chop roughly.
2. Pulse garlic in food processor (after washing it out) until finely minced. Chop onions.
3. Heat oil in a stock pot, then add onions and garlic and cook until tender, stirring occasionally.
4. Add tomatoes, vinegar, broth, and bouillon cubes, bring to a boil, turn down heat, and simmer for about 15 minutes.
5. Stir in red and black peppers to taste and the basil.
6. Simmer until about an inch of the liquid has evaporated off and sauce is getting thicker, about 45-60 minutes.
7. Let cool a bit, then puree with an immersion blender.
8. Serve over pasta and top with grated parmesan and/or ladle into tubs and freeze.
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