I saw Rachael Ray making this sauce on TV a few years ago and since then it became the “one tomato sauce” in our home. We don’t eat pasta frequently at all, always trying to cut on carbs, but when we do, I make sure we have the best tomato sauce ever. In one word: perfect!
And so easy and fast to prepare, ready in 30 min. Add some browned spicy ground beef, spaghetti, Parmesan cheese and dinner is ready.
Here’s the recipe for 3 cups of sauce.
2 cans of San Marzano tomatoes (they are sweet) coarsely minced
2 cloves of garlic
3 tbs extra virgin olive oil
1 tbs sugar
Fry the garlic in the olive oil, both sides, be careful to not burn it. Discard them. Add the tomatoes, sugar and basil and cook in medium heat for approximately 20 min. Lower the heat and cook 20 min or until the sauce is not watery.
I keep in the fridge for up to one month if I take the trouble of boiling the cans before pouring the sauce. If not, it freezes really well too.