Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs
Ingredients
Makes 3 cups
Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD:Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
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Reviews (6)
Back to TopThis is my go to sauce for Stuffed Pasta Shells. It's quick, easy and the perfect sauce for the time consuming and tasty stuffed pasta. I agree that it is best to use good quality canned tomatoes (Kirkland's canned sliced Italian Tomatoes worked well). I also used less oil and simmered the sauce longer than the recipe instructed.
pttchef
Richmond CA
1/4/2017
好基础酱汁不要压倒经验丰富的鸡肉or delicate pasta dishes. This recipe needs 1/2 the oil it calls for. Way too oily as is!
NOVAfoodie
Arlington, VA
2/24/2015
i quite like this sauce. it's not bland; it's just a nice simple sauce. obviously you want to buy a quality tin of tomatoes so the flavour can shine through. i do cut down on the olive oil simply cos wow, a half cup is a lot! again, get good olive oil though. a recipe this simple demands quality ingredients.
ask4janice
Vancouver, Canada
10/6/2014
Extremely bland. Also, 1/2 cup of oil for a 28 oz. can of tomatoes!? This becomes a very greasy sauce that kills any brightness left in the canned tomatoes.
kopchidm
2/12/2013
I just made this sauce using crushed tomatoes (saves the puree step), and added oregano and basil (dried herbs were all I had on hand) as well as a bit more salt, which definitely boosted the flavor. I would also pair it with more robustly-seasoned items like meat ravioli, Italian sausage, lasagna, etc.
Anonymous
Ida, MI
2/11/2013
This was just too bland, especially for the recipe it was originally paired with, which was a ricotta gnudi. If you do make it, use a fair amount of salt.
Anonymous
Los Angeles, CA
2/8/2013
