50 minutes
A rich and robust tomato sauce made with garlic, olive oil, and herbs, perfect for pasta dishes and more.
0.25 fluid ounces
Garlic Clove, thinly sliced
each
Red Chile Flakes, optional
teaspoons
Plum Tomatoes, whole or diced
0 oz
Basil Sprigs
each
Bay Leaf
each
teaspoons
teaspoons
1. Heat the Olive Oil
Warm the olive oil in a large, straight-sided skillet over medium heat.
2. Sauté Garlic
Add the sliced garlic to the skillet. Cook until just lightly golden, being careful not to burn.
3. Spice It Up
If using, sprinkle in the red chile flakes and cook for an additional 30 seconds, stirring constantly.
4. Add Tomatoes
Stir in the plum tomatoes along with their juices, the basil or bay leaf, and season with salt and pepper.
5. Slow Simmer
Allow the sauce to reach a simmer. Cook for 30 to 40 minutes, or until the sauce has thickened and the tomatoes have mostly broken down, adjusting the heat as necessary to maintain a gentle simmer. For whole plum tomatoes, use a wooden spoon or potato masher to mash them.
6. Finalize Sauce
Once the sauce is ready, remove it from heat and take out the basil sprigs or bay leaf.
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