A simple sauce with only 5 ingredients and no added nasties! Make a large batch and store in the freezer for when you need to use it.
Place the garlic in a large pan on a medium heat with 2 tablespoons of olive oil. Sautee until lightly golden, stirring occasionally. Add the chillies and stir into the pan.
Tear in the basil (stalks and all). Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
Remove the pan from the heat. You can either leave the sauce chunky or press the sauce through a coarse sieve.
Taste and season to your liking with sea salt and black pepper. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.
SHORT DESCRIPTION
A simple sauce with only 5 ingredients and no added nasties! Make a large batch and store in the freezer for when you need to use it.
DESCRIPTION
Place the garlic in a large pan on a medium heat with 2 tablespoons of olive oil. Sautee until lightly golden, stirring occasionally. Add the chillies and stir into the pan.
Tear in the basil (stalks and all). Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
Remove the pan from the heat. You can either leave the sauce chunky or press the sauce through a coarse sieve.
Taste and season to your liking with sea salt and black pepper. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.
INGREDIENTS
4 cloves of garlic 2 tbsp organic olive oil 2 fresh red chillies 1 big bunch of fresh basil (60g) 4 x 400 g tins organic cherry or whole peeled tomatoes Salt & pepper to taste
Method
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