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Author Notes: This recipe for tomato sauce is easy to make, and absolutely delicious. The secret is to cook with a good-quality can of Italian plum tomatoes. I use Cento because the extra liquid is already very thick, and doesn't require tomato paste or flour to thicken. Ensure that the olive oil of the same standard as well. By using quality ingredients, the taste becomes more flavorful. Enjoy on top a pizza, or a bowl of pasta! —Kate
Makes 4 cups
- 3 tablespoons extra virgin olive oil (can use more or less)
- 8 cloves of garlic
- 35 oz can of Italian plum tomatoes (preferably Cento)
- Prepare the garlic: I like to smash the cloves to release some of their juices, then chop them into chunky pieces. Feel free to adjust the quantity of garlic. They can be sliced or minced as well.
- Heat the olive oil in large pan on a medium flame. Add the garlic, and sauté until light brow, about 4 minutes.
- Reduce the flame and add the can of plum tomatoes. Remove any bay leaves that may have been in the can. Using a spoon or another utensil, break up the tomatoes. Once the desired consistency is achieved, turn the flame to medium-high.
- Let the sauce cook for about 10 minutes, or until it has thickened. Add salt and basil to taste. Mangia mangia!