Tomato Basil Sauce




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This is my personal recipe for basil tomato sauce I’ve been making for over 30 years. This recipe is both easy to prepare, and from stove to table in 15 minutes!!
For years, my best friend Jeannette & an ex boy’s mom as well as others kept asking me for the recipe. I offered them my recipe but they still can't make it correct. So I’ll post this recipe equally to the way I make the sauce, please follow as I instruct, even if your mind questions the amount of certain ingredients (results will be awesome)… it’s extremely easy to make and only has a few ingredients. YES, sometimes ‘less’ ingredients is better!!!


Olive oil

1 bulb FRESH garlic, peeled and minced (I mince garlic in the food processor, remove once pulsed)

1 can Hunt's Whole Plum Tomatoes, 28 oz.(including juices), (I quickly pulse tomatoes, 4-5 times in a food processor, I pulse tomatoes after removing the chopped garlic, that way; you get all remaining pieces garlic you left behind).

Basil leaves, (This is where it gets confusing to others: I usually use about 1/4 -1/2 of McCormick Basil Leaves 0.62 container)

Fresh ground pepper, to taste

Fresh ground sea salt, to taste

1 box 16 Ounce, Barilla Angel Hair Pasta (Al dente perfection in 4 to 5 minutes)


Barilla Classic Blue Box's Penne: Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Add contents of package to boiling water. Stir gently. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 11 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well.

Place a 12-inch skillet over medium add just enough olive to cover bottom of skillet. Heat and add the minced garlic. Cook garlic 1 minute. Add the tomatoes, basil, salt and pepper and simmer on the lowest heat for 15 minutes.

In a serving bowl add the angel hair pasta (cooked and drained) and with sauce, mixing mixture to evenly combine. Yields: 6-8 servings.

Note: I like this even better the next day and equally cold!!!



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    3 years ago on Introduction

    I hope you'll give this recipe a try. If you do, be sure to leave myself a comment or two in the section at the bottom of this page and let me know ... Greatly Appreciated, Cyann : - )