Basic: Classic Tomato Sauce
A simple, well-made tomato sauce is arguably the most useful recipe in any cook's repertoire. This version follows the Italian principle that a great tomato sauce needs very few ingredients — just good tomatoes, garlic, olive oil, and basil. It is the base for pasta, pizza, braised meats, and much more.
Ingredients
Instructions
Pour the tomatoes into a large bowl and crush them by hand, squeezing them through your fingers. This gives you a more interesting, rustic texture than a blender. Remove and discard the hard stem core from each tomato as you go.
Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook gently for 1-2 minutes, stirring frequently, until the garlic is fragrant and just barely starting to turn golden. Do not let it brown.
Carefully pour in the crushed tomatoes (the oil may spatter). Add the salt and sugar if using. Stir well.
Bring to a gentle simmer. Cook uncovered over medium-low heat for 25-30 minutes, stirring occasionally, until the sauce has thickened and the raw tomato flavor has mellowed into a sweet, rich depth.
Tear the basil leaves and stir them into the sauce during the last 5 minutes of cooking. Taste and adjust the seasoning — a pinch more salt, a bit more sugar, or a splash of the juice from the tomato can.
Use immediately or cool and store refrigerated for up to a week, or frozen for up to 3 months.
Nutrition
- Serving Size
- 1 serving
