- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 1/2 cups
Ingredients
One 15-ounce can crushed Italian plum tomatoes in thick puree
One 15-ounce can plum tomato strips
1/2 cup basil chiffonade
1/2 cup extra-virgin olive oil
1/2 tablespoon Calabrian chile paste
1 teaspoon flaky sea salt, such as Maldon
1 teaspoon sugar
4 cloves garlic, peeled and roughly chopped
Directions
- Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
