Ingredients
- Olive oil: 1/4 cup
- Garlic: 4 cloves, minced
- Canned crushed tomatoes: 28 ounces
- Dried oregano: 1 teaspoon
- Fresh basil leaves: 1/4 cup, chopped
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Sugar: 1 teaspoon (optional)
Instructions
- Step 1: Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Step 2: Stir in crushed tomatoes, dried oregano, salt, pepper, and sugar (if using).
- Step 3: Bring the sauce to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor will be.
- Step 4: Stir in fresh basil just before serving.
- Step 5: Serve over your favorite pasta, meat, or vegetables.
Notes
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- To reheat, gently warm the sauce over low heat on the stovetop, stirring occasionally, or microwave in short bursts.
- This sauce is amazing not just on pasta but also as a base for homemade pizza or as a dipping sauce for grilled bread.
- For a deeper, more complex flavor, try browning the garlic slightly before adding the tomatoes, but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American