So this is my first recipe in a really long time! And I’m prepared to put up a few more soon! Look at me….so productive. Don’t get your hopes up just yet though.
Anyways, rather than trying to convince you all that I love to cook, here is a recipe that I make often because 1) Pizza and pasta comprise most of my diet, and this sauce works on both 2) it’s so easy and 3) it tastes way better than the stuff in a jar.
This tomato sauce is one that is not cooked down very long, unlike a bolognese that is cooked for hours until it is super rich (eventually I’ll post a recipe for the bolognese I like to make). This recipe is a culmination of all I have learned from studying food blogs and experimenting with many different tomato sauces. It is light and has a bright tomato-y taste that is perfect for pizza or a quick pasta dinner. I have also used it for baked pasta dishes, with a little alteration, like sauteing some onion before adding the garlic. Adapt it to your hearts content, because it’s really versatile. But don’t get too crazy, because I really think the more simple and fresh the ingredients, the better sauce you have. It freezes well too, so don’t worry if you are only cooking for one! Here’s how it goes…
- 1 28 oz can of crushed tomatoes (this time I used a can of whole peeled San Marzano tomatoes…I splurged)
- 3-5 cloves of fresh garlic
- 1/4 cup of extra virgin olive oil
- 1 tsp salt
- 1/4 tsp fresh ground pepper or red pepper flakes
- 1 tsp dried basil or a few fresh basil leaves, torn
Finely chop your garlic, and heat your oil in a saucepan over medium heat (you’ll know it’s nice and hot when it gets a sheen/shiny-ness…I don’t know if that made sense….this stuff doesn’t translate well in writing). When it’s ready, throw in your garlic, salt and pepper. Keep it moving by stirring with a wooden spoon for about a minute until it becomes super fragrant. Be careful not to brown it, or worse, burn it. Then add your can of crushed tomatoes and the basil. Stir and heat til it comes to a simmer. (If you added whole tomatoes like I did, use your spoon or fork to gently “smoosh” them against the sides of the saucepan until they are all pretty much crushed. This may mean cooking the sauce a little longer). Add salt and pepper to taste and remove from heat. If you are feeling extra fancy, you can add some lemon zest…it really brightens up the sauce. Enjoy!