A simple and delicious homemade tomato sauce using San Marzano tomatoes for a rich flavor. Perfect for pasta or as a base for other dishes.
Ingredients
- extra-virgin olive oil: 2 Tbsp (none)
- garlic: 4 clove (minced)
- whole peeled San Marzano tomatoes: 28 oz (canned)
- salt: 0.5 tsp (none, plus more as needed)
- freshly ground black pepper: 0 g (none)
Metric Conversion
Stages of cooking
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In a saucepan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring frequently to avoid burning, for 2 to 3 minutes, or until the garlic is fragrant.
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Add the tomatoes along with their juices and the salt. Simmer, using a wooden spoon to crush the tomatoes as they cook, for 15 to 20 minutes, or until the sauce has reached your desired thickness. Season with salt and pepper to taste.
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Use immediately or transfer to glass jars, let cool, and store in the refrigerator for up to 1 week.
