Ingredients: BOTH: olive oil, garlic, onions, canned tomatoes (if not crushed/pureed, do so with a blender before adding them in), salt, pepper, plethora of basil (fresh if you can get it; spoonful of pesto can substitute), oregano, optional tomato paste
Procedure: Prep: Mince two or three cloves of garlic & put to the side. Add two teaspoons or so (I do it by eye) of olive oil to your pot and put it on the lowest heat setting. Start dicing half a good-sized onion (I like Vidalia, yellow or cooking onion is fine too). After the oil has heated for 45 sec. to a minute, add in the garlic. Add the onion as soon as you're done dicing. Depending on how sweet you want the onion to get, you can either add the next batch of ingredients within two minutes, or wait for the diced onion to caramelize (closer to five or six minutes).
The next batch of ingredients consists of first the pureed canned tomatoes (the liquid will stop the onions from caramelizing any further), and then two to three shakes each of salt, pepper, and oregano. Use two teaspoons of fresh basil or pesto if you have it, or dried basil as last resort.
If you are making soup, add in two cups of vegetable broth or two cups of water + one vegetable bouillon cube. Also add either 1/4 cup cream or a spoonful of plain Greek yogurt. Cover and let simmer for 15 - 20 min, and then serve.
If you are making sauce, two or three tablespoons of tomato paste will speed up the thickening process immensely. Leave uncovered and simmer for as long as you can (1-2 hours ideal), stirring occasionally.
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timeasmymeasure
Tomato Basil Sauce/Soup Recipe I Mentioned In the Post
Date: 2012-08-23 01:44 pm (UTC)BOTH: olive oil, garlic, onions, canned tomatoes (if not crushed/pureed, do so with a blender before adding them in), salt, pepper, plethora of basil (fresh if you can get it; spoonful of pesto can substitute), oregano, optional tomato paste
SOUP ONLY: vegetable bouillon cube (or straight vegetable broth), rich dairy product (cream or spoonful plain Greek yogurt)
Procedure:
Prep: Mince two or three cloves of garlic & put to the side. Add two teaspoons or so (I do it by eye) of olive oil to your pot and put it on the lowest heat setting. Start dicing half a good-sized onion (I like Vidalia, yellow or cooking onion is fine too). After the oil has heated for 45 sec. to a minute, add in the garlic. Add the onion as soon as you're done dicing. Depending on how sweet you want the onion to get, you can either add the next batch of ingredients within two minutes, or wait for the diced onion to caramelize (closer to five or six minutes).
The next batch of ingredients consists of first the pureed canned tomatoes (the liquid will stop the onions from caramelizing any further), and then two to three shakes each of salt, pepper, and oregano. Use two teaspoons of fresh basil or pesto if you have it, or dried basil as last resort.
If you are making soup, add in two cups of vegetable broth or two cups of water + one vegetable bouillon cube. Also add either 1/4 cup cream or a spoonful of plain Greek yogurt. Cover and let simmer for 15 - 20 min, and then serve.
If you are making sauce, two or three tablespoons of tomato paste will speed up the thickening process immensely. Leave uncovered and simmer for as long as you can (1-2 hours ideal), stirring occasionally.