Servings: 6 Prep: 15 min Cook: 20 min Total: 35 min
This is one of those “throw it in the pot and blend it” kind of soups I tend to make for lunch. It’s quick to make, hard to mess up and totally tasty! It’s got a little spice and is very “warming” on a cold winter’s day.
The garnish is obviously not required and I rarely make such a thing for myself, but for those looking to impress, you can top it off with a little roasty-toasty cauliflower!
A tip: For a silky smooth soup, you can also run the soup through a very fine-mesh strainer. However … this is FAR from required. Only recommended for the brave individual that likes super smooth soups and lots of extra dishes to do!
Beyond Quick and Basic Tomato Sauce
Print RateIngredients
- 1 tbsp olive oil
- 1 each garlic clove thinly sliced
- 1 lb ripe tomatoes (in season) diced
- salt and pepper to taste
- 10 each basil leaves large and fresh
Instructions
- On medium heat, place a medium sauce pan.
- Add the oil to the pan.
- Once the oil begins to ripple, add your sliced garlic.
- Immediately turn down the temperature on the stove, being careful not to burn the garlic.
- Once the garlic is a very light golden color, add your diced tomatoes.
- Simmer for 10 to 20 minutes (upwards of 30 for more pulpy tomatoes, like Romas).
- Adjust the seasoning, to suit your tastes.
- At the very last moment, tear your basil leaves and stir into the sauce.
- Serve!
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Great flavor and quick and easy. I always keep bags of frozen cauliflower so this will be a go to meal for us from now on. Thanks much!