I started making this sauce because I wanted to try some techniques I learned from one of my favorite chefs, Jamie Oliver. When I was at London’s Heathrow Airport doing a stop over a few years ago, I bought this cooking magazine with a small booklet inside with various Jamie Oliver recipes.
Jamie talked about frying the basil and adding balsamic vinegar to the sauce to give it a special kick… I have always seen chefs add wine to sauces and it was very welcoming to me to know I could also do it with vinegar and get a similar result. BTW – This was the same magazine where my favorite whisk came with…
This is also one of the recipes made with basil from my CSA box…
CHUNKY TOMATO SAUCE
1 jar of whole peeled tomatoes 1 jar of fire-roasted tomatoes 1 tbs olive oil 2 cloves of garlic, peeled and sliced thin 1 handful of basil, washed well and leaves removed from the stems ¼ cup balsamic vinegar Salt and Freshly cracked pepper
- In a tall skillet, heat olive oil over medium-high heat. Add the garlic slices and the basil stems. Sauté for a few minutes to infuse the oil with garlic and basil taste. Add the basil leaves and sauté a bit.
- Add the tomatoes to the skillet. Stir to combine well. Season with salt and pepper, and add the balsamic vinegar.
- When the sauce starts to boil, lower the heat to medium low and cook uncovered for about 25-30 minutes, until the sauce reaches your desired consistency. I like it chunky… If you prefer it more liquidy, cook for less time.
- Remove the basil stems before serving.
Toss with your favorite noodle pasta or use it in a Pita Pizza Margherita.