3 basil leaves, rinsed (I used dried basil as I didn't have fresh at home)
1-2 garlic cloves, peeled and gently smashed
5 tablespoons extra virgin olive oil
1 teaspoon Celtic sea salt, or to taste (I omitted it, because I wanted to feed my baby with it as well)
Instructions
Pass the tomatoes through a food mill and discard the seeds (I didn't).
Put all ingredients into a pot and cook over a medium-high heat. As soon as the sauce comes to a boil, reduce to a simmer and continue to cook for 20 minutes, uncovered, stirring occasionally.
Taste for sweetness. If the sauce is too biter, add some olive oil and a pinch of sodium bicarbonate (not sugar!) and simmer for additional 5 minutes.
The original recipe suggests removing the aromatic vegetables with a spoon, however I didn't. We ate it as is :)
You can use the sauce in addition to other recipes as well.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/for-babies-and-children/tomato-sauce-a-la-italiana/