Garlic Tomato Sauce

Kathy W

By
@Kattyw

After trying to duplicate a sauce from a local Italian restaurant, and tweaking recipes from TV and online; I came up with this. It is my go to pasta sauce. It's quick and easy. In the summer, I make it with my fresh, home grown basil. It's great to make ahead of time (it's even better next day.) And, it keeps well.


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Comments:

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

BASIC SAUCE

9 clove
garlic, sliced
1/4 c
olive oil
1 stick
butter
1 large
can crushed tomatoes (28 oz)
2 Tbsp
italian herb mixture (oregano, basil, rosemary, marjoram, red pepper flakes, etc)
2 Tbsp
sugar or to taste
salt to taste
1/2-1 c
grated parmesan cheese

VARIATIONS

MUSHROOM SAUCE

1 lb
mushrooms (baby bellas, button - your favorite) quartered and sauteed

TOMATO BASIL

1 c
fresh basil, chiffonaded

Directions Step-By-Step

1
Add sliced garlic to 1/4 cup oil. Let stand 30 minutes (or longer). If making the mushroom sauce, saute the mushrooms in a little olive oil during this time.
2
In a medium pan, melt butter over medium low heat. When melted, add tomatoes and stir until blended.
3
Add garlic oil and sitr until blended.
4
Add seasoning and herbs (and mushrooms for mushroom sauce).
For tomato basil sauce - omit the Italian herbs; adding the chiffonaded basil instead.
5
Heat just to a boil. Add parmesan and stir until melted. Remove from heat and serve over pasta of your choice.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #Garlic, #sauce