Quick Tomato Basil Sauce has a ton of flavor and comes together in less than 20 minutes. While you have your pasta cooking you can create this sauce. You will love the smell of garlic and tomatoes mixed with the basil.
If you want to skip the pasta and add to a bowl of zoodles or zucchini noodles this is the perfect sauce. One of my favorites is to use the sauce is with zoodles, mixed with sauce and topped with chickpeas from a can.
The only thing to cook is the sauce itself. Prepare the zucchini noodles with a potato peeler and rinse the beans and mix with the sauce. It’s a complete healthy dinner in under 20 minutes.
- Cherry Tomatoes
- Maple Syrup
- Red Pepper Flakes (optional)
- Salt & Pepper to taste
How to make this quick Tomato Basil Sauce
Step 1: Chop and prep the veggies.
Step 2: For this recipe, we are using a no oil sauté with the vegetables. We will use a little water to sauté the veggies. Then, to a hot pan, add the minced garlic and stir for about minute for the garlic to soften.
Step 3: Add in the tomatoes and stir together. You can add small amounts of water if anything begins to stick.
Step 4: To the tomato mixture add in the diced red bell pepper and stir for about 30 seconds. You are combing each ingredient to allow it soften and let the flavors come together.
Step 5: Add the tomato paste, seasonings, and maple syrup, then combine together.
Step 6: To the mixture, add in the water and the tamari and mix together. Bring to a simmer and let cook for about 5 minutes on a low simmer uncovered.
Step 7: Chop the basil, add to the sauce, and let simmer for a couple more minutes until it begins to thicken. Salt and pepper to taste. Ready to serve.
You can top with your favorite pasta or zucchini noodles. You could also use as a pizza sauce.The sauce is good in the refrigerator for 5-7 days. Yes, you can freeze this sauce!
- 1 cup cherry tomatoes, halved
- 2 tbsp minced garlic 5-6 cloves
- 1/2 cup red bell pepper, small dice
- 6 oz tomato paste can
- 1/2 cup fresh basil
- 1 tbsp maple syrup
- 1/4 tsp oregano
- 1/4 tsp pepper
- 1/8 red pepper flakes optional (pinch)
- salt to taste and optional
- 1-2 tsp tamari or soy sauce
- 2½ cup water
- To a medium hot pan, add the garlic and 1-2 tbsp of water and saute for about 1 minute. Add in the halved tomatoes and stir with garlic for about 1-2 minutes. Add in a little water if anything begins to stick.
- Add the bell pepper to the tomato mixture and stir. Next add in the tomato paste and combine. Add in the seasoing and the maple syrup and combine.
- To the mixture add in the water and the tamari and mixture together. Bring to a simmer and let cook for about 5 minutes on a low simmer uncovered.
- Chop the basil and add to the sauce and let simmer for a couple more minutes until the begins to thicken. Salt and pepper to taste. Ready to serve.