Garlic Tomato Sauce

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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

Ingredients

  • BASIC SAUCE
  • 9 clove
    garlic, sliced
  • 1/4 c
    olive oil
  • 1 stick
    butter
  • 1 lg
    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
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How To Make

  • 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 stir 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.
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