How much basil - help asap please!

Kelinik

I'm making a tomato spag sauce as we speak, but I've just realised I have no idea how much basil to use or how finely it needs to be chopped. To gauge amount I've used 800 grams of chopped toms.

Thanks in advance for anyone who can help.

Kelly

aimeelister

I just keep adding until it tastes right!
I would start off with about 6 or 8 fresh leaves and you're meant to rip them not chop them. Stir in give it a little bit and have a sample and if you cant notice anything add a bit more!
If your using dried leaves i would crumble them in my fingers.
I add fresh basil at the end so it doesnt loose its flavour and i do like mine quite strong. Sorry thats not much help.

Pink.

Hi Kelinik,

It really is a matter of personal taste. I usually put in a small handful of torn leaves...taste it and add more if necessary.

Pink

Anne_Marie_2

aimeelister is quite right - don't chop fresh basil, tear it by hand. And add at the end of cooking the sauce, otherwise you lose out on the flavour. As for how much - personal preference. I like a whole load of leaves, but if cooking for OH, just use a few.
Dried basil, then hmmm, not really a clue, a I don't have any, but I do use dried oregano in tomato sauce, so a teaspoon....ish of dried to one/two cans of tomatoes.
Bear in mind that I am a vegetarian, so sometimes have to flavour things more or would be awful bland.

Kelinik

Thank you all for replying. I've just chucked about 8 torn up leaves in but to be honest I'm not sure how it should taste! Think I'll have to leave it be and send some round to my Mother's for official testing lol!

Thanks again