High Fructose Corn Syrup Free Creamy Tomato-Basil Sauce with Herb Oil
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp garlic-infused olive oil
- ¼ cup scallion greens, thinly sliced
- 1 can (28 oz) whole peeled tomatoes, with juices
- ½ tsp granulated sugar
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- ½ cup heavy cream
- ¼ cup fresh basil leaves, loosely packed
For the herb oil
- ¼ cup extra-virgin olive oil
- ¼ cup fresh basil leaves, loosely packed
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 2 minutes.
- 2
Add the whole peeled tomatoes with their juices, crushing each tomato by hand as it goes in. Stir in the sugar, salt, and black pepper. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the sauce has reduced slightly and the tomatoes are completely broken down, about 18–20 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!