Quick tomato sauce with basil and garlic
6 servings
40 minutes
A recipe from a great friend of our editorial team, Italian chef Mirko Zago. With a quote from the author: "This sauce can be used for pizza, pasta, as a base for tomato soup (diluted with broth or water), it is deliciously thickly spread on bread, and we will dip croutons in it. The basis for this sauce is freshly squeezed tomato juice - it makes a smoother, more uniform and richer sauce than from pureed pulp. True, you will not need many more tomatoes for such a sauce.
1
Cut the tomatoes into large pieces and extract the juice by straining them through a sieve or using a juicer.
- Tomatoes: 900 g
2
Pour tomato juice into a saucepan, add a halved clove of garlic, and reduce it by three times.
- Garlic: 1 clove
- Tomatoes: 900 g
3
Remove the garlic and add a sprig of basil. Let it cool, season to taste.
- Green basil: 1 sprig
- Salt: to taste
