25 minutes
A classic and easy-to-make tomato sauce using fresh tomatoes and garlic, perfect for pairing with pasta.
1. Prepare Tomatoes
Peel the tomatoes, remove the seeds, and dice them into small pieces. Make sure to strain and reserve the juice for a smooth sauce consistency.
2. Sauté Garlic
Heat a heavy-bottomed pot on the stove and pour in the extra-virgin olive oil. Once hot, add the finely chopped garlic and sauté until it begins to sizzle, releasing its aroma into the oil.
3. Simmer Sauce
Immediately after the garlic begins to sizzle, add the diced tomatoes and their juice to the pot. Season with a pinch of salt and let the sauce simmer gently for about 15 minutes, allowing the tomatoes to soften and the flavors to meld.
Use ripe, in-season tomatoes like San Marzano or Roma, or DOP-certified canned San Marzano tomatoes for the best flavor and minimal acidity.
Simmer the sauce gently over low heat to concentrate flavors and avoid scorching.
Properly sauté onions and garlic until golden to add complexity to the sauce's flavor profile.
Layer flavors by seasoning throughout the cooking process, starting with a pinch of salt for the onions and adjusting as the sauce simmers.
Add fresh herbs like basil at the end of cooking to preserve flavor, and dried herbs earlier in the process.
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