garlic tomato sauce
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.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
Ingredients
- BASIC SAUCE
- 9 cloves garlic, sliced
- 1/4 cup olive oil
- 1 stick butter
- 1 large can crushed tomatoes (28 oz)
- 2 tablespoons italian herb mixture (oregano, basil, rosemary, marjoram, red pepper flakes, etc)
- 2 tablespoons sugar or to taste
- - salt to taste
- 1/2-1 cup grated parmesan cheese
- VARIATIONS
- MUSHROOM SAUCE
- 1 pound mushrooms (baby bellas, button - your favorite) quartered and sauteed
- TOMATO BASIL
- 1 cup fresh basil, chiffonaded
How To Make garlic tomato sauce
-
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.
-
Step 2In a medium pan, melt butter over medium low heat. When melted, add tomatoes and stir until blended.
-
Step 3Add garlic oil and stir until blended.
-
Step 4Add seasoning and herbs (and mushrooms for mushroom sauce). For tomato basil sauce - omit the Italian herbs; adding the chiffonaded basil instead.
-
Step 5Heat just to a boil. Add parmesan and stir until melted. Remove from heat and serve over pasta of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Sauces
Culture:
Italian
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#Garlic
Keyword:
#sauce
Ingredient:
Vegetable
Method:
Stove Top
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