I don’t know about you, but I’m starving...
Turn the heat to medium-low. Once the mixture comes up to a boil, let it simmer for 1–2 minutes or until the basil is wilted. Remove from the heat and allow the mixture to steep while you start the sauce.Ross Yoder / Huluin half through the root and peel off the papery skins. Leave the halved roots intact, since you'll be fishing the onion halves out of the sauce a little bit later. to a large pot. A dutch oven is preferable here, but any pot with a heavy bottom will work just fine.
Use a wooden spoon to break up the tomatoes into smaller pieces. If you're using tomatoes that are already crushed, skip this step., cover with a tight-fitting lid, and simmer for 20–25 minutes.I'll admit that this is the biggest liberty I'm taking with this recipe, but I think it's an important one. Scarpetta's tomato sauce recipe implements this basil-garlic oil, too, but the aromatics only steep in the oil briefly before they're strained out.
There's no need to get the ingredients as tiny and homogenous as you normally would for, say, a basil pesto, but make sure they're chopped finely enough to combine nicely with the tomato sauce. STEP #5: Last step, y'all! Combine the basil oil mixture with the sauce for the final 10 minutes of cook time.
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