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Ciopinno Base by Chef Scott Liebfried

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    Source: www.behindtheburner.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 each 28 ounce cans whole plum tomatoes

    2. 1 Tablespoon of tomato paste

    3. 1/2 teaspoon onion powder

    4. 1/4 teaspoon oregano, dried

    5. 1/4 teaspoon basil, dried

    6. 1/2 teaspoon chili flakes (depending on your palate)

    7. 2 Tablespoons fresh basil, chopped

    8. 1/2 cup extra virgin olive oil salt and pepper to season

    Instructions Jump to Ingredients ↑

    1. In a large container, combine the plum tomatoes, tomato paste, onion powder, dried oregano, dried basil, chili flake, sugar, fresh basil and extra virgin olive oil.

    2. Blend mixture with an emersion blender until slightly smooth. Season the mixture with salt and pepper.

    3. Cover tightly and refrigerate until needed.<

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