Basil Crush olive oil ·
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Sauces and Flavoring Ideas ·
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Vegetables ·
Pomodoro Basilica
Pomodoro Basilica
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
Ingredients
- 1/4 cup Fustini's Robust SELECT olive oil
- 4 cloves garlic, minced
- 3 pounds Roma tomatoes, peeled and seeded (or 3 large cans of whole peeled tomatoes)
- 3 tablespoons dried basil
- brown sugar
- 1 tablespoon Fustini's Basil Crush olive oil
- 1 tablespoon Fustinil's Garlic olive oil
Directions
- Heat Fustini's Single Varietal in a large stockpot over medium-high heat. Add the garlic and sauté,, stirring constantly, until fragrant, 1-2 minutes. Add the tomatoes and stir to combine. Add a pinch of brown sugar and the Fustini's Garlic and Basil olive oils and bring it to a simmer. Turn the heat to low and cook for 1 hour. Run this mixture through a food mill and return to the pan. Continue cooking until the sauce thickens, another 2-3 hours. Refrigerate until ready to use.
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