Cooking 101: Basic Tomato Sauce

This is my favorite basic tomato sauce recipe, adapted from Gwyneth Paltrow’s My Father’s Daughter. This keeps about 1-2 weeks in the fridge.

Basic Tomato Sauce

2 tbsp. EVOO

6 garlic cloves, peeled and thinly sliced

4 large fresh basil leaves (or a big palmful of dried basil)

2 28 oz cans peeled tomatoes, one whole, one crushed

Coarse salt (I use kosher)

Freshly ground black pepper

Heat the EVOO in a large saucepan over low heat. Add the garlic and cook for five minutes. Add half the basil and stir for a minute. Add the tomatoes and their juice and the rest of the basil. Bring the heat to high, and bring the sauce to a boil. When it boils, turn down the heat to low, season with salt and pepper, and let it bubble away on low heat for 45 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon. Mix with an immersion blender if you desire smoother sauce (like I do). Let cool and refrigerate in 2 c. portions (the better to make Penne Puttanesca with!)

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One thought on “Cooking 101: Basic Tomato Sauce

  1. Pingback: Penne Puttanesca | Emily's Midwest Kitchen

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