Easy Pasta Sauce With Garlic & Tomatoes
A 15-minute homemade tomato sauce to dress up your pasta
Ingredients
- 2 large cloves elephant garlic thinly sliced
- 1/3 cup olive oil
- 28 ounces crushed tomatoes
- 1 teaspoon kosher or sea salt or more to taste
- 1 teaspoon honey optional, to taste
Instructions
- Use a chef's knife, garlic slicer, or mini mandoline to thinly slice the garlic into a medium-sized sauté pan. Add the olive oil.
- Heat the oil over medium-high heat. Once the oil sizzles, cook the garlic for about 45 seconds or just until you see it start to curl a bit and a few pieces turn light golden. Do not let it get too brown.
- Remove the pan from the heat and add the tomatoes and 1 teaspoon of salt. Stir to combine.
- Simmer the sauce for 10 minutes on low heat. Taste it and add extra salt if it tastes too bland. Add up to 1 teaspoon of honey to balance any bitter or metallic flavors in the tomatoes.
- Store any leftovers in the refrigerator for up to 4 days.
Notes
This recipe makes about 3 cups of sauce, enough to cover up to 1 pound of pasta.
Keep leftover sauce in an airtight container in the refrigerator for up to 4 days or freeze it for 3 months.
Taste the sauce before adding honey. It may or may not need it.
Nutrition
Calories: 115kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 422mgPotassium: 294mgFiber: 2gSugar: 5gVitamin A: 213IUVitamin C: 9mgCalcium: 35mgIron: 1mg
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