There are as many kinds of homemade tomato sauces as there are cooks who make them, but this is one of my standbys. As with any simple recipe, the quality and freshness of the ingredients will have a large impact on how the sauce turns out. San Marzano tomatoes, imported Italian passata (plain, unseasoned tomato sauce) and organic basil can go a long way to making this an exquisite delight as opposed to a run-of-the-mill red sauce. In any case, make sure the labels on tomatoes and tomato sauce list no ingredients other than tomatoes, tomato puree and water (and possibly citric acid).
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 1 20-oz can unseasoned crushed tomatoes, OR 1 20-oz can unseasoned whole tomatoes, crushed or chopped
- 1 20-oz can tomato sauce
- 6-10 leaves fresh basil
Directions
Place olive oil and garlic in a pot and heat gently until the garlic begins to soften. Pour in tomatoes and tomato sauce and bring to a simmer. Add basil, either chopped or shredded by hand, and leave to simmer for a few minutes until basil is thoroughly wilted. Salt and pepper to taste. Serve warm over pasta with a grating of Parmigiano Reggiano, Grana Padano or Pecorino Romano cheese.
Variations
If you have really good tomatoes and tomato sauce, you can leave out the garlic and simply add a drizzle of olive oil to the warm sauce along with the basil.
For a smoother sauce, replace the crushed or whole tomatoes with another 20-oz can of tomato sauce, or blend the finished sauce with an immersion blender.
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