Description
A classic Italian Pomodoro sauce made with sweet San Marzano tomatoes, fragrant garlic, fresh basil, and extra virgin olive oil. This simple yet flavorful sauce simmers gently to develop deep, rich tomato flavor and is perfect for pasta dishes or as a base for pizza.
Ingredients
Scale
Tomato Sauce
- 1 can (28 oz) San Marzano tomatoes
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, torn
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
Instructions
- Heat Olive Oil and Garlic: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned to avoid bitterness.
- Add Tomatoes: Pour in the entire can of San Marzano tomatoes along with their juices. Use a wooden spoon to gently break apart the tomatoes, creating a chunky sauce base.
- Season and Simmer: Season the tomato mixture with 1 teaspoon sea salt and ½ teaspoon freshly cracked black pepper. Stir well to combine, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Fresh Basil: Just before serving, stir in the torn fresh basil leaves to add a bright, herbaceous flavor to the sauce.
- Adjust and Serve: Taste the sauce and adjust the seasoning if needed. Serve warm over your favorite pasta or use as a delicious pizza sauce base.
Notes
- Using San Marzano tomatoes enhances the sauce with a naturally sweet and low-acid tomato flavor.
- Be careful not to burn the garlic when sautéing as it can become bitter.
- Fresh basil should be added at the end to preserve its aroma and bright taste.
- This sauce can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a smoother sauce, you can blend it briefly before adding the basil.
