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.

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.