Description
A pomodoro sauce that is so easy to make, you’ll stop buying store-bought pasta sauces!
Equipment
Ingredients
Units
Scale
- 1 28oz can whole peeled San Marzano tomatoes
- 3 tbsp extra virgin olive oil
- 4–5 cloves garlic, minced
- Salt & pepper
- 1 tsp sugar (optional)
- 1 small parmesan rind (optional)
- 1–2 tbsp fresh herbs (basil, oregano, parsley)
Instructions
- Crush the tomatoes. Pour the canned tomatoes into a mixing bowl. Use your hands to crush the tomatoes for a chunkier sauce. You can also push tomatoes through a fine mesh sieve. Or if you prefer a smoother sauce, put the tomatoes into a blender and puree until smooth.
- Sauté the garlic. In a sauce pot or large high-sided pan with a lid over medium heat, heat olive oil. Add minced garlic and stir, cooking for one minute until it becomes fragrant. Be careful not to brown or fry the garlic.
- Add the tomatoes and season. Pour in the tomatoes and bring to a simmer. Season with salt and pepper to taste.
- Add in optional ingredients. As your sauce simmers, give it a taste to test the acidity. If it tastes a bit sour or acidic, add a teaspoon of sugar to help balance the sauce. If you have a parmesan rind on hand and want to infuse some cheesy flavor into the sauce, add it to the sauce at this time.
- Simmer and finish with fresh herbs. Let the sauce simmer on low heat for at least 30 minutes, but if you have the time, I recommend cooking for 1-2 hours! In the last 5-10 minutes of cooking, add in fresh herbs and stir.
- Store or serve. If you’re not using the sauce right away, let the sauce cool to room temperature before storing in the refrigerator or freezer. If you’re serving it immediately, toss your pasta directly in the sauce with a bit of pasta water to bring it all together!
Nutrition
- Serving Size: 1/2 cup sauce
- Calories: 87
- Sugar: 4.1 g
- Sodium: 545.8 mg
- Fat: 7.3 g
- Carbohydrates: 6 g
- Protein: 1.2 g
- Cholesterol: 0 mg