Simple Italian Tomato Sauce with Fresh Basil
This is the version I come back to—simple enough to memorize, versatile enough to live in my kitchen year-round.
Ingredients
- 1 28 oz (can) San Marzano Style whole peeled Italian tomatoes I love Delallo brand.
- 1/4 cup extra virgin olive oil
- 3 - 4 cloves garlic sliced
- 1 tsp kosher salt
- 6 basil leaves, torn
Instructions
- Prepare the tomatoes: Pour the canned whole tomatoes and their juices into a bowl. Crush them by hand for a rustic texture, or pulse briefly in a food processor for a smoother sauce.
- Sauté the garlic: In a medium saucepan or skillet, heat the extra virgin olive oil over medium-low heat. Add the garlic and cook for about 30-60 seconds until fragrant, being careful not to let it brown or burn, which can make it bitter.
- Simmer the sauce: Add the crushed tomatoes and their juices to the pan. Season with salt and stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low.
- Cook down: Let the sauce simmer, uncovered, for 20 to 40 minutes, stirring occasionally, until it has thickened and the flavors have melded.
- Finish with basil: Remove the pan from the heat. Stir in the fresh, torn basil leaves. If you used whole garlic cloves, remove and discard them at this point.
- Adjust seasoning: Taste the sauce and add more salt if needed.
- The sauce is ready to be used immediately with pasta, as a pizza sauce, or stored for later use.