I’ve been know to buy a couple of bushels of tomatoes at the end of the summer and bottle up my own sauce. But when I run out, this recipe for tomato pesto sauce is my go-to. Easy and delicious!!!
If you are allergic to nuts, then beware as many jarred pesto sauces contain nuts, so please read your labels.
Tomato Pesto Sauce
I love recipes that contain only healthy ingredients and this is one of them. Garlic and onions are members of the allium family and contain sulfur-containing phytonutrients. Also, tomatoes are famous for their high level of lycopene - a cancer fighting carotenoid. Lycopene is especially known to help combat prostate cancer. The basil in the pesto is high in antioxidants. Olive oil is a healthy fat which is part of the Mediterranean diet which has shown many positive health effects. I hope you try and enjoy this recipe!
Servings: 6 people
Cost: $5
Equipment
- cutting board and knife
- saucepan
- immersible blender
Ingredients
- 2-3 cloves garlic minced
- 1 tbsp olive oil extra virgin
- 1 small cooking onion chopped
- 28 oz can tomatoes chopped
- 2 tbsp basil pesto
Instructions
- Mince the garlic and set aside on your cutting board (to mazimize the amount of cancer fighting compounds
- Add olive oil to the pot and turn heat to med-low
- Add chopped onions and cook, stiring until softened about 5-8 minutes
- Add garlic and stir, cooking about 2-3 minutes
- Add 1 can of chopped tomatoes and turn up the heat to medium
- Blend with immersion blender. I prefer to use chopped or whole tomatoes and blend rather than purreed tomatoes as the consistency of pureed tomatoes is too thick for my taste. Continue to cook, bring to a simmer for 2-3 minutes
- Add 2 tbsp basil pesto, stir and cook until pesto is mixed through
- Serve over pasta or use to make lasagna or egg plant parmesean or your favourite Italian dish
If you like pesto, try my parsley pesto
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