Ingredients
Sauce
- 1 28-oz can whole peeled tomatoes with their juices; crush by hand
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves thinly sliced
- 1/2 teaspoon fine salt adjust after simmering
- 1/4 cup fresh basil leaves loosely packed; torn at the end
Equipment
- Wide saucepan
- Wooden spoon
- Bowl for crushing tomatoes
Instructions
Method
- Pour tomatoes and their juice into a bowl. Crush by hand or with a spoon, leaving a few small pieces for texture.
- Warm olive oil in a wide saucepan over medium-low heat. Add sliced garlic and cook about 1–2 minutes until fragrant but not brown.
- Carefully add crushed tomatoes and salt. Bring to an easy bubble, then simmer gently for 25–30 minutes, stirring periodically, until thick enough to leave a brief trail behind a spoon.
- Turn off heat and stir in torn basil. Taste and adjust salt. Use immediately or cool promptly for storage.
Nutrition
Calories: 65kcalCarbohydrates: 6gProtein: 1gFat: 4gSodium: 170mg
Notes
Yield is approximately 2½ cups, depending on reduction; nutrition and cost use ten ¼-cup servings. Refrigerate promptly and use a clean spoon for leftovers. Cost basis: 28-oz tomatoes US$2.50, olive oil $0.55, garlic $0.25, basil $0.75, salt $0.05.
