I know that RipleyPickles has already posted Batali’s tomato sauce, but it is always nice to have options. Here is my quick tomato sauce recipe. I use this with all types of pasta dishes and when making a pizza pie. I think it is very important to use “crushed tomatoes” for this recipe. I avoid cans that include seasonings (sick), diced tomatoes, pureed or whole tomatoes. My favorite brand is the San Marazano because I always find it and well honesty happen to like the clean look of their label. Cento is another good brand. You can keep this sauce for up to 3 or 4 days refrigerated. -ts
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes (or more if you like the spice)
1 – 1/2 teaspoon sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
- Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, sauté just 45 seconds or until everything is fragrant; you don’t want the garlic to brown.
- Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
- Remove from heat and taste. If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.