In a medium sauce pan combine all ingredients and whisk over medium-low heat until mixture begins to bubble and thicken (approx. 3-5 minutes). Reduce heat to low and continue to stir for 2-3 minutes. Sauce will keep up to 3 days in the refrigerator. Yields: 2 cups of sauce
Tomato Basil Pesto
To blanche the tomatoes: Score tomatoes with a cross on the bottom. Place the tomatoes in boiling water for 2-3 minutes until the skin starts to peel slightly. Remove from boiling water and remove skins. Cut into quarters and remove seeds. Set aside.
In a food processor combine prepared tomatoes, garlic, basil, olive oil, salt and pepper to taste. Puree until smooth. Add balsamic vinegar to taste.
Strain excess liquid if necessary. Pesto will keep for 3 days in the refrigerator. Yields 1½ cups
Tips & Variations
Time Saver: Tomato Basil Pesto can be made ahead of time and stored in fridge for up to 3 days or freezer for 3 months.