Paleo Creamy Tomato-Basil Sauce with Herb Oil
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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
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 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.
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