How to Cook · Sauces
Tomato Basil Sauce
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A quick, bright tomato sauce built on garlic, good olive oil, and plenty of fresh basil. It doubles as an all-purpose marinara — spoon it over Chicken Parmesan, toss it with spaghetti or linguine for a fast tomato basil pasta, or reach for it anywhere a simple homemade tomato sauce is called for.
- Prep
- Cook
- Total
- Yield
- ~3 cups
- Category
- Sauces
- Cuisine
- Italian
Ingredients
Directions
Notes on basil
Fresh basil makes all the difference for a tomato sauce, but it goes bad quickly, and it can be hard to find depending on the time of year and where you live. That is why I keep a jar of pesto on hand. It keeps for a long time, and it has that fresh basil taste — fresh enough, in a pinch. Basil paste serves the same purpose. Never buy dried basil. It has no flavor, and doesn't belong in the kitchen.
Simmer the sauce
Warm the olive oil in a large skillet over medium-low heat, add the garlic and chili flakes, and cook gently for 1–2 minutes until fragrant, then add the tomato paste and cook for another 30 seconds. Add the crushed tomatoes, season with salt and pepper, and simmer uncovered for 15–20 minutes, stirring occasionally.
Finish with basil
Stir in the fresh basil and a drizzle of olive oil just before serving so the basil stays bright. For a smoother sauce, blend it; for a rustic one, leave it as is.
Sauces
