Homemade Tomato Basil Pasta Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a lighter flavor.

Dice one green bell pepper and one vadalia onion, removing the core from the onion.

Heat a sauté pan and add 1-2 tablespoons of white truffle oil, ensuring the pan is hot.

Add the cherry bomb tomatoes to the pan and sauté for about five minutes until they blister.

Add two tomatoes on the vine and the diced green bell pepper to the pan, cooking for about three minutes until they sweat.

Add the vadalia onion to the skillet and cook for about five minutes until they sweat and char slightly.

Add 2 tablespoons of garlic and cook for another two minutes to infuse the oil.

Add 2 tablespoons of sun-dried tomatoes and cook for another two minutes.

Turn off the heat and add 1 cup of fresh basil, folding it in until it wilts down.

Let the mixture cool for about 20 minutes before blending.

Transfer the mixture to a blender and add 1/3 cup of tomato bouillon, black pepper, garlic powder, Italian seasoning, and smoked paprika.

Blend the mixture starting on low and gradually increasing to high for about five minutes until smooth.

Slowly add 2 cups of chicken broth to the blender while blending, then blend on high for another 2-3 minutes until fully combined.

Pour the sauce into mason jars or a container for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens