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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
For the real-deal version of pasta sauce, try this. It won’t disappoint.
4 and 1/2 pounds (2 kilograms) ripe tomatoes (about 10 medium-sized tomatoes)
1 whole head garlic, separated into cloves
1 bunch fresh basil, leaves only, chopped
1–2 tablespoons Gefen Olive Oil, or to taste
1 teaspoon Haddar Kosher Salt, or to taste
1 tablespoon sugar (optional)
Coarsely chop the tomatoes and place them in a pot. Add garlic cloves, basil, olive oil, and salt. Bring to a boil. Stir, pressing down on the tomatoes to release the juice. Continue cooking over medium heat for 45–60 minutes, stirring occasionally with a wooden spoon to prevent it from burning.
Taste and adjust seasonings. If the tomatoes aren’t that sweet, you might want to add some sugar.
Blend the sauce with an immersion blender until smooth. If you prefer it somewhat chunky, you can blend only partway. Combine with cooked pasta. Garnish with fresh basil, if desired.
Props and Styling by Anat Lebel
Photography by Boaz Lavi
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