Serving / Batch Size Calculator
🍅 Tomato-forward
🫒 Rich & silky
Moves olive oil up/down and can add tomato paste.
Base = 1 Tbsp per 4 cups yield. 200% = double.
Estimated Nutrition (per 1/2 cup)
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✅ Vegan
✅ Gluten-free
❌ Nuts
❌ Dairy
Nutrition is an estimate and adjusts with oil level, paste %, and yield.
Ingredients (auto-scaled)
| Ingredient | Amount |
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Base batch ≈ 10 cups yield. Controls above will rescale amounts.
Preparation
- Blend whole peeled tomatoes with an immersion blender. Strain through a chinois into a pot to remove seeds.
- Stovetop: Simmer gently for about 20 minutes. Season with sea salt and black pepper.
Instant Pot: Cook 4 minutes on High Pressure, quick release; simmer 2–3 minutes if needed to adjust texture. - Warm the olive oil with halved garlic until golden. Remove from heat, add basil to infuse, then strain the oil into the tomato pot. Stir to combine.
- Cool and refrigerate. Use for pasta, pizza, and as a base for ragù.
Wine Notes — Chianti Classico
A young Chianti Classico’s bright cherry, sanguine minerality and lively acidity mirror the sauce’s red-fruit profile and cut through the olive-oil richness. Look for DOCG bottlings with fresh Sangiovese character; serve lightly chilled (15–16 °C).
Sauce Suggestions
Use this as:
🍝 Pasta al pomodoro
🍕 Pizza sauce (reduce 5–10 min)
🥩 Base for ragù
🐟 Light fish sugo
Variations:
🌶️ Arrabbiata: chilli & parsley
🧄 Roasted garlic finish
🧈 Butter & Parmigiano swirl
🍷 Tuscan red splash