Think a homemade tomato sauce in less than 20 minutes in winter is impossible? Well it’s not. Yay! When I first saw this recipe in The New Best Recipe (a cookbook by the folks over at Cooks Illustrated and America’s Test Kitchen), I had my doubts. The recipe seemed too good to be true.But trusting Chris Kimball (even though he’s kind of a jerk), I braved what seemed like overly simplified ingredients and steps. And I was not disappointed. The resulting sauce was so much better than any canned version pulled off a store shelf. I think the key to good results with this recipe is to use the highest quality canned or packaged tomatoes possible, which will make the recipe taste so much fresher. Look for tomatoes that are packaged in their own juices with no additives, including salt or sugar. Opt for organic if possible.
Taste: Surprisingly fresh and flavorful.
Texture: Thick and chunky.
Ease: Ridiculously easy.
Appearance: I love seeing the flecks of fresh basil and garlic in the brilliant red sauce.
Pros: Super fast, better than jarred sauce in both flavor and nutrition.
Would I make this again? This will probably become my go-to sauce when I’m in a hurry.
How to make Quick Tomato Sauce
Yield: 4 servings
- 1 (26 or 28 oz) package high quality diced tomatoes, such as Pomi
- 2 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon sugar
Heat 2 tablespoons of the oil and the garlic in a 10-inch saute pan over medium heat until fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in the basil, sugar, and 1/2 teaspoon salt.
From The New Best Recipe
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