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Italian | |
| One 15-ounce can crushed Italian plum tomatoes in thick puree One 15-ounce can plum tomato strips 1/2 cup basil chiffonade 1/2 cup extra-virgin olive oil 1/2 tablespoon Calabrian chile paste 1 teaspoon flaky sea salt, such as Maldon 1 teaspoon sugar 4 cloves garlic, peeled and roughly chopped | |
| Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth. | |
Unrated | |
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