20-Minute Tomato Sauce with Garlic
Makes 2 cups
This is a homey quick and chunky tomato sauce, rustic in character due to its texture and to
the large quantity of garlic. I often use it for dried pasta dishes, or on freshly made gnocchi
2½ cups canned, peeled plum
tomatoes in juice
3 tablespoons extra-virgin olive oil
4 large cloves garlic, smashed
2 tablespoons tomato paste
2 or 3 fresh basil leaves
¼ teaspoon salt, or to taste
freshly ground black pepper
1. Drain the tomatoes, reserving their juice. Using your hands or a potato masher,
crush the tomatoes well. Set aside.
2. In a cold saucepan over medium-low heat, warm 2 tablespoons of the olive oil and
the garlic together, and sauté until the garlic is soft but not colored, 3 to 4 minutes.
Add the tomato paste and stir; then add the tomatoes and their strained juice.
Simmer over low heat, uncovered, until enough of the liquid evaporates to form a
sauce that will coat a spoon, about 25 minutes. Tear the basil into small pieces and
stir them into the sauce along with the salt. Simmer for another minute or two.
Remove from the heat and stir in the pepper and the remaining 1 tablespoon olive oil.
Variation: Substitute 1 small red, white, or yellow onion, chopped, for the garlic.
Ahead-of-time note: The sauce can be made 4 to 5 days in advance of using and stored
tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether
storing it in the refrigerator or freezer, leave out the basil, pepper, and last tablespoon
olive oil. Stir them into the sauce after reheating.