Tomato basil pesto sauce

Dietitian's tip:

To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.

To make this plant based, leave out cheese.

Ingredients

1. 1/4 cup olive oil
2. 4 garlic cloves, minced
3. 1/4 cup red wine vinegar
4. 8 cups diced Roma tomatoes
5. 1/2 cup tomato paste
6. 12 fresh basil leaves, chopped
7. 1 tablespoon sugar
8. 1/2 teaspoon salt
9. 1/4 teaspoon ground pepper
10. 1/2 cup grated Parmesan cheese

Directions

Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.