Infused Pasta Sauce
Rich tomato pasta sauce with 4 servings at 10 mg each. Olive oil base blends naturally into Italian cooking.
Recipe Planning Notes
Best for cooks comfortable with timing, yield management, and closer process control.
A full-flavored tomato sauce where the infused olive oil adds depth rather than an off-putting taste. The garlic, herbs, and tomato completely mask any herbal notes. Each serving delivers 10 mg.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
A full-flavored tomato sauce where the infused olive oil adds depth rather than an off-putting taste. The garlic, herbs, and tomato completely mask any herbal notes. Each serving delivers 10 mg.
Scale This Recipe
Resize the batch and keep the calculator handoff, shopping list, and summary aligned.
BatchCraft scales the source material with the recipe so your target 10 mg per serving stays stable. If you keep the original 1x source amount and only stretch the tray, per-serving strength changes fast.
Recipe Summary
Kitchen Dosing Reference
Based on 4 total portions in this batch.
Assumes 1 tbsp is about 14.2g of infused fat.
Useful for dosing sauces, toast, and baking add-ins.
Pantry Check
Mark what you already have and copy only the remaining items for this batch size.
Prep Plan
Use this as your quick kitchen brief before heat, timers, and cleanup start competing for attention.
Before You Start
- Clear counter space and label a finished-storage container before you start.
- Measure 60g of Olive Oil and confirm your target yield.
- Set out a scale, strainer setup, and a written potency label for the final batch.
- Prepare a low, steady heat source and avoid boiling during infusion.
- Line your straining vessel before the hot infusion is ready so you can move quickly.
Time Blocks
- Prep window: 10 min
- Infusion / extraction window: 20 min simmer
- Total active project time: 30 min
- Before starting, read the full method once and confirm storage space is ready.
Batch Snapshot
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Ingredients
- 60ml infused olive oil
- 400g canned crushed tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Pinch of sugar (optional, to cut acidity)
How to Make It
- 1Heat infused olive oil in a saucepan over medium-low heat. Do not let it smoke.
- 2Add garlic and cook for 1 minute until fragrant.
- 3Add crushed tomatoes, oregano, basil, salt, and pepper.
- 4Simmer on low for 15-20 minutes, stirring occasionally.
- 5Taste and adjust seasoning. Add a pinch of sugar if too acidic.
- 6Divide evenly across 4 pasta servings.
Pro Tips
- ★Low heat is essential — high heat degrades active compounds.
- ★Add the oil at the start so it simmers into the sauce rather than floating on top.
- ★Make a larger batch of plain sauce, then add the infused oil portioned across servings.
Serving Ideas
Toss with your favorite pasta. Divide into exactly 4 equal portions for consistent dosing. Top with parmesan.
Substitutions
No Double boiler? Use Slow cooker on low
Set to low/warm for 2-4 hours, stir occasionally
No Double boiler? Use Mason jar in simmering water
Finger-tight lid, simmer for 2-3 hours
No Cheesecloth? Use French press
Pour infusion into French press and plunge to strain
No Cheesecloth? Use Fine mesh strainer + coffee filter
Slower but effective
Shelf Life
Based on Olive Oil carrier
Shopping List
- 60ml infused olive oil
- 400g canned crushed tomatoes
- 3 cloves garlic, minced
- +3 more
- Pinch of sugar (optional, to cut acidity)
Load this scaled batch into the wizard with pre-filled values
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🍝 Infused Pasta Sauce recipe Rich tomato pasta sauce with 4 servings at 10 mg each. Olive oil base blends naturally into Italian cooking. Includes scaled batch math, pr… Open the recipe and calculator handoff: /calculator/gallery/pasta-sauce-4x10/ #BatchCraft #EdibleRecipe #oil #savory
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