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Homemade Tomato Basil Sauce


  • 2 TBS Verbena Basil Olive Oil, extra for drizzling

  • 1 Tsp Basil 1 Medium Yellow Onion, chopped

  • 1/2 Tsp Oregano 3 Garlic Cloves, minced

  • 1/2 Tsp Salt 1 Cup Button or Cremini Mushrooms, chopped

  • 1/4 Tsp Pepper 1 28oz Can Diced Tomatoes

  • Fresh chopped Basil, optional 1 6oz Can Tomato Paste 1 1/2 Cup Water


  1. Heat olive oil in a large, heavy saucepan. Cook onion and garlic over medium heat until tender, 5 to 6 minutes. Add mushrooms, cook 4 to 5 minutes longer.

  2. Add remaining ingredients to saucepan. Bring to a boil, then reduce heat to Low. Cover and simmer for 45 to 50 minutes, until sauce is Blended and slightly thickened.

  3. Top with a drizzle of Verbena Basil olive oil and fresh chopped basil leaves.

  4. Serve immediately or cover and refrigerate up to four days. Freeze for longer storage.

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