Quick Fresh Tomato Sauce
By Ashley MoorePublished on July 5, 2017
Time
25 minutes
Yield
Serves 4 to 6 (Makes 4 cups, enough for 1 pound pasta)
Ingredients
Before You Begin
Be sure to choose the ripest tomatoes you can find. While this sauce is best when eaten right away, it can be frozen for up to one month. If you plan to freeze it, hold off on adding the basil until right before serving. If you’re using exceptionally sweet in-season tomatoes, omit the sugar.
Instructions
- Heat oil and garlic in large saucepan over medium heat until garlic is fragrant but not browned, 1 to 2 minutes. Stir in tomatoes, 3/4 teaspoon salt, 1/2 teaspoon pepper, and sugar. Increase heat to medium-high and cook until tomatoes are broken down and sauce is slightly thickened, about 10 minutes. Stir in basil and season with salt and pepper to taste. Serve.FOR TOMATO SAUCE FOR THE FREEZER: For a taste of summer in the dead of winter, make a double batch of sauce and freeze half (or all) of it. Double the ingredients, increasing the cooking time to about 30 minutes. Cool the sauce completely. Transfer to a 2-cup freezer-safe container. Press a layer of plastic wrap directly on the surface of the sauce, cover, and freeze for up to 3 months. Defrost in the microwave or in the refrigerator overnight.
Time
25 minutesYield
Serves 4 to 6 (Makes 4 cups, enough for 1 pound pasta)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The best tomato sauce recipes are simple, consisting of nothing more than garlic, olive oil, tomatoes, herbs, salt, a bit of sugar, and pepper. With that philosophy in mind, we set out to develop a fresh tomato sauce recipe that capitalized on this list of ingredients. We found that cooking the garlic in oil for a minute or two prevented it from burning. The tomatoes, which we cooked for just 10 minutes, broke down readily and thickened slightly, just enough to ably coat the pasta.
Before You Begin
Be sure to choose the ripest tomatoes you can find. While this sauce is best when eaten right away, it can be frozen for up to one month. If you plan to freeze it, hold off on adding the basil until right before serving. If you’re using exceptionally sweet in-season tomatoes, omit the sugar.
Instructions
- Heat oil and garlic in large saucepan over medium heat until garlic is fragrant but not browned, 1 to 2 minutes. Stir in tomatoes, 3/4 teaspoon salt, 1/2 teaspoon pepper, and sugar. Increase heat to medium-high and cook until tomatoes are broken down and sauce is slightly thickened, about 10 minutes. Stir in basil and season with salt and pepper to taste. Serve.FOR TOMATO SAUCE FOR THE FREEZER: For a taste of summer in the dead of winter, make a double batch of sauce and freeze half (or all) of it. Double the ingredients, increasing the cooking time to about 30 minutes. Cool the sauce completely. Transfer to a 2-cup freezer-safe container. Press a layer of plastic wrap directly on the surface of the sauce, cover, and freeze for up to 3 months. Defrost in the microwave or in the refrigerator overnight.
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