garlic tomato sauce

★★★★★ 1
a recipe by
Kathy W
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.

★★★★★ 1
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For garlic tomato sauce

  • 9 clove
    garlic, sliced
  • 1/4 c
    olive oil
  • 1 stick
  • 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
  • 1 lb
    mushrooms (baby bellas, button - your favorite) quartered and sauteed
  • 1 c
    fresh basil, chiffonaded

How To Make garlic tomato sauce

  • 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.