Garlic Tomato Sauce

Kathy W


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 vote
30 Min
15 Min
Stove Top


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9 clove
garlic, sliced
1/4 c
olive oil
1 stick
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



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


1 c
fresh basil, chiffonaded

How to Make Garlic Tomato Sauce


  • 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 stir 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.

Printable Recipe Card

About Garlic Tomato Sauce

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

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