Tomato Basil Pasta Sauce Recipe
The combination of olive oil, garlic, tomatoes, and basil is a timeless favorite, and it's easy to see why. This tomato and basil sauce is rich, sweet, and a key part of my cooking routine. It was one of the first things I learned to make, and although it's simple, my family spent years perfecting the recipe. I always keep a jar of this versatile sauce in my freezer, ready to turn any meal into something delicious and filling.
Equipment
- Large deep frying pan
- Knife
- Cutting Board
- Wooden Spoon or Spatula
Ingredients
- 3 tbsp Olive oil
- 4 Garlic cloves crushed or whole
- 2 Cans 400g each of whole tomatoes
- 1 bunch fresh Basil
- 1/2 cup Water
Instructions
- In a large, deep frying pan, heat the olive oil over medium heat.
- Turn the heat to low and add the crushed garlic. Cook for 2-3 minutes until the garlic is fragrant and soft, stirring often to prevent burning. If you prefer a milder garlic flavor, use whole cloves and cook for 2-3 minutes until they start to brown. Then, remove the garlic from the oil with a slotted spoon and set it aside.
- If using whole canned tomatoes, gently squeeze them with your hands to break them up a bit.
- In the same pan, add the tomatoes, water, a pinch of salt and pepper, and ¾ of the basil. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
- Taste the sauce as it cooks. Depending on the tomatoes you use, you might need to add a bit of sweetness. Adjust the salt and pepper to your liking.
- Divide the sauce into portions and serve with pasta or one of my suggested recipes. You can also freeze it for later use.
Notes
- Garlic Flavor: For a milder garlic flavor, use whole cloves instead of crushed ones.
- Tomato Quality: The quality of your tomatoes can affect the sweetness of the sauce. Taste as you go and adjust seasoning as needed.
- Storage: This sauce freezes well. Keep a jar in the freezer for quick and easy meals.