AuthorAnn Ogden GaffneyThe title of this easy tomato sauce says it all. It is really easy, tomatoey and tasty too! It is my go to tomato sauce for pastas, veggies, pizzas you name it. Depending on the time of year, you can use fresh or canned tomatoes, huge beefsteak or tiny grape. Whatever you choose to use, this sauce comes together in about 25 minutes. Enjoy!
Heat the olive oil over a medium high flame in a saute pan. When the surface starts to just ripple, add the garlic and whole dried red chili pepper if using. As soon as the garlic starts to color a little, about 2 minutes add the tomatoes - they will hiss and spit.
Turn the heat down to medium and cook stirring until the tomatoes have taken on an orangey hue and lost some of their liquid about 5 minutes. If the tomatoes start to look dry, if you’re making pasta to go with it, add water from the pasta pot 1/4 cup at a time, or add 1/4 cup of a little diluted stock or water. You can keep doing this until you’re ready to put it on the pasta or you can set it aside and keep warm.
When you’re ready to use the sauce, bring it to a simmer and add the herbs. Cook 1 minute or just until they wilt. Add to the pasta.
Quick Tip
Substitute the fresh tomatoes for a 28ounce can of unflavored diced tomatoes
The title of this easy tomato sauce says it all. It is really easy, tomatoey and tasty too! It is my go to tomato sauce for pastas, veggies, pizzas you name it, plus it can make it with fresh or canned tomatoes
6 servings
Ingredients
Directions
Heat the olive oil over a medium high flame in a saute pan. When the surface starts to just ripple, add the garlic and whole dried red chili pepper if using. As soon as the garlic starts to color a little, about 2 minutes add the tomatoes - they will hiss and spit.
Turn the heat down to medium and cook stirring until the tomatoes have taken on an orangey hue and lost some of their liquid about 5 minutes. If the tomatoes start to look dry, if you’re making pasta to go with it, add water from the pasta pot 1/4 cup at a time, or add 1/4 cup of a little diluted stock or water. You can keep doing this until you’re ready to put it on the pasta or you can set it aside and keep warm.
When you’re ready to use the sauce, bring it to a simmer and add the herbs. Cook 1 minute or just until they wilt. Add to the pasta.
Quick Tip
Substitute the fresh tomatoes for a 28ounce can of unflavored diced tomatoes
