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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Add 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.
2In a medium pan, melt butter over medium low heat. When melted, add tomatoes and stir until blended.
3Add garlic oil and sitr until blended.
4Add seasoning and herbs (and mushrooms for mushroom sauce).
For tomato basil sauce - omit the Italian herbs; adding the chiffonaded basil instead.
5Heat 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