Quick & easy sauce (pizza, pasta, etc.)
Ingredients
- 28 oz can whole peeled San Marzan Tomatoes
- 1/4 cup evoo
- 6-8 cloves garlic, crushed & roughly chopped
- 2-3 sprigs fresh basil (~6-8 leaves)
- 1 tsp granulated sugar
- salt & pepper to taste
Directions
- Chop the tomatoes: Place the San Marzano tomatoes & their juices in a food processor. Pulse to chop the tomatoes as chunky or smooth as you’d like – I like a good rough chop with some texture. Set aside.
- Perfume the olive oil: Add the olive oil & garlic to a medium skillet or saucepan over medium-low heat. Cook 3-4 minutes, stirring often to prevent browning, until the garlic is golden & fragrant. If desired, add crushed red pepper flakes & cook 30 seconds – 1 minute longer, stirring often.
- Assemble & quickly simmer the San Marzano tomato sauce: Add the chopped tomatoes from Step 1 to the skillet, along with the fresh basil, granulated sugar, 1 1/2 teaspoons kosher salt & ground black pepper as desired. Stir to combine. Increase the heat under the skillet to medium, & simmer, stirring often, for 8-10 minutes. Once simmered, remove & discard the spent garlic & basil as desired.
- Serve: Once the San Marzano tomato sauce is simmered, you can use immediately
Nutrition (1 cup)
Calories: 246 | Fat: 18.7g | Net Carbs: 15g (10.8g sugar) | Protein: 5.1g
Source: Plays Well With Butter