Real Texas Thai Basil Pasta Sauce

by Ramona Werst on November 4, 2009

No Gravatar

Real Texas Thai Basil Pasta SauceThis is my secret Thai Basil Pasta Sauce made from Roma Tomatoes, all fresh herbs from my garden, a whole lot of patience (keeping David out of the Pasta Sauce is a chore), and waiting overnight, to have a very tasty Real Texas Thai Basil Pasta Sauce.

I have the step by step instructions in text, videos and a printable downloadable pdf on my blog at Ramona’s Basil Garden. You can also check out my new Basil Greenhouse that David built for my Basils.  I have over 21 different varieties of Basils!  Enjoy the recipe and visit my blog too.

Watch the video of Ramona’s Real Texas Thai Basil Pasta Sauce.  All the complete videos are on her blog.


Thai Basil Pasta Sauce

Ingredients

5 pounds Roma Tomatoes, diced

3 medium Onions, chopped

1 sprig fresh Rosemary, minced

3 tablespoons fresh Oregano, chopped

1/4 cup fresh Sweet Basil, chopped

3 tablespoons fresh Thai Basil, chopped

1 teaspoon fresh Thyme

5 – 6 cloves fresh Garlic, minced

1 Bell Pepper, chopped

2 fresh Bay Leaves

1/2 bottle Sangria or Red Wine

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 stick Butter

Directions

Dice the Roma Tomatoes, and place in a large heavy bottom kettle, set aside.

Chop the onions, bell pepper and mince the garlic. Set aside in separate bowls.

Cut the Oregano, Rosemary, Thyme, Bay Leaves, Sweet Basil and Thai Basil and wash.  Remove the Oregano from the stem, Sweet Basil, Thai Basil and chop.  Remove the Rosemary, Thyme and mince. Wash the Bay Leaves, leave whole and set all the herbs aside in separate bowls.

In a heavy bottom skillet, melt the butter.  Add the garlic, onions, bell pepper Thyme and Rosemary and sauté.

On medium high, start to cook down the Roma Tomatoes.  Add the salt and pepper.  Once comes to a boil add the sautéed vegetables.  Pour in 1/2 bottle of Sangria.  Continue to cook for a few minutes.  Turn down heat to low, just to allow to bubble and add the Sweet Basil and Thai Basil.

Cook for several hours to thicken the sauce.  Taste several times and add additional salt and pepper to taste.

{ 0 comments… add one now }

Leave a Comment