Classic tomato sauce
Prep 5 min
Total 25 min
Makes 3 cups
Aug 2, 2017
Chatelaine
Ingredients
1/3 cup
3
garlic cloves, halved
1 796-mL can
San Marzano plum tomatoes
1 1/4 tsp
1 tsp
granulated sugar
1/4 tsp
Pinch of
8 to 10
Instructions
- HEAT a medium saucepan over medium. Add 4 tbsp of the oil, then garlic. Cook just until fragrant, 1 to 2 min. Remove garlic.
- PLACE tomatoes in a bowl and break up using fingers. Add to saucepan with tomato juices, salt, sugar, pepper, pepper flakes and basil. Bring to a boil, then reduce heat to between medium and medium-low. Simmer vigorously, breaking up large tomato pieces with wooden spoon and stirring occasionally, until slightly thickened, about 20 min. Remove basil and stir in remaining 2 tbsp oil before serving.
Kitchen Tip: This makes enough sauce to coat 500 g of pasta.
Kitchen Tip: Mash leftover cooked garlic into mayonnaise or yogurt to make flavoured condiments.
Nutrition
Calories 16, Carbohydrates 1 g, Fat 2 g, Sodium 81 mg.Chatelaine Quickies: How to make fresh Sicilian pasta sauce
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