I scored a box of San Marzano tomatoes at the farmers' market today and bought a big bunch of basil to go in the sauce I plan to make. However, none of the tomato sauce recipes I've found contain basil, which makes me wonder if there's a reason not to add it. I know basil turns black if you bake it on pizza, but I can't imagine a problem with chopped basil in sauce. Is there a reason any of you knows why I cannot add basil to my sauce?
And never need to look up the recipe again
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Cold, Quick Noodle Salads
Ending Soon: Cookware Sale!
There’s an Ugly Secret In Your Ben & Jerry’s
Seedlip: The Drink That's Gonna Make Your Summer
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)