Prep 5 mins
Cook 15 mins
This is a simple tomato sauce that can be used for anything and everything. It was taken from the cookbook "My Calabria" by Rosetta Constantino (www.cookingwithrosetta.com). It only takes 20 minutes to prepare and has 4 ingredients plus salt and an optional small hot red pepper.
- 793.78 g canof italian san marzano tomatoes (Can should say D.O.P. to be sure they're from Italy)
- 44.37 ml extra virgin olive oil
- 2 large garlic cloves, halved
- 5 fresh basil leaves
- 9.85 ml kosher salt
- 1 pepper, small red, halved (optional)
- Pour the San Marzano tomatoes into a bowl and break them up by hand. Discard any hard cores or bits of skin.
- Heat the oil in a large pan over moderate heat, add the garlic and saute until golden, about one minute.
- Add the tomatoes and their juice carefully. (They will splatter.) Tear the basil leaves in half and add along with the salt. Add the hot pepper (if using).
- Simmer briskly, stiring occasionally, until you have a thick chunky sauce. About 15 to 20 minutes.
- Remove the garlic before serving.
Had a modified version of this recipe, instead of using canned tomatoes used fresh tomatoes. The key is fresh tomatoes though, picked ripe, not that garbage that most supermarkets sell. While canned tomatoes typically are ripe picked too, they do lose something coming out of a can. However if you did your own canning (jarring) of tomatoes it would also taste fine.
The tomato flavor was the dominate profile and with ripe tomatoes it was simply out of this world, a very light sauce that doesn't turn your pasta into soup, topped with some fresh Parmesan cheese, the perfect light meal.