Simple Tomato Sauce
Recipe by user david
A quick, bright marinara-style tomato sauce made from olive oil, garlic, tomatoes, and basil (or bay), simmered until thick.
Makes 5 cups
This is a simple, fresh-tasting, bright tomato sauce (quick-cooking marinara) that relies on good olive oil, gently golden garlic, and a steady simmer to concentrate flavor. It’s ideal for weeknight pasta, pizza, meatballs, egg dishes, or as a dipping/finishing sauce. Keep the garlic lightly golden (not browned) for sweetness without bitterness, maintain a steady simmer to thicken properly, and if using whole tomatoes, mash them as they cook so they break down evenly. The sauce freezes well; if doubling, plan on a longer simmer to reduce the extra volume.
- 1⁄4 cup 1⁄4 cup (54 g) extra-virgin olive oil
- 1⁄4 cup 1⁄4 cup (54 g) extra-virgin olive oil
In a large, straight-sided skillet over medium heat, warm the oil.
- 4 cloves 4 cloves garlic, thinly sliced
- 4 cloves 4 cloves garlic, thinly sliced
Add garlic and cook until just lightly golden.
- 1⁄4 tsp 1⁄4 tsp red chile flakes (optional)
- 1⁄4 tsp 1⁄4 tsp red chile flakes (optional)
Add chile flakes if desired and cook 30 seconds.
- 2 2 can whole peeled tomatoes (28-ounce) or can diced plum tomatoes (28-ounce)
- 2 sprigs 2 sprigs basil or 1 bay leaf
- 1⁄2 tsp 1⁄2 tsp (1 g) kosher salt, or to taste
- 1⁄4 tsp 1⁄4 tsp black pepper
- 2 2 can whole peeled tomatoes (28-ounce) or can diced plum tomatoes (28-ounce)
- 2 sprigs 2 sprigs basil or 1 bay leaf
- 1⁄2 tsp 1⁄2 tsp (1 g) kosher salt, or to taste
- 1⁄4 tsp 1⁄4 tsp black pepper
Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
Notes
The simplest of tomato sauces, this quick-cooking marinara is fresh-tasting and bright. It freezes well if you want to double up on the quantities, though you might have to cook it a bit longer to make up for the extra volume.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 0 | 0 |
| Protein | 0.0g | 0.0g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 109mg | 547mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 5 servings.
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