Every Italian region has a different take on this recipe, and every household has a different version of that regional variation, so don't be afraid to make this yours!
- 2 cloves garlic
- 4 tablespoons olive oil
- Salt to taste
- 1 10.75-oz can (1-1/4 cups) tomato puree
- 1 14.5-oz can (1-3/4 cups) diced tomatoes
Directions
Peel and mince the garlic. Place in cold saucepan with a sprinkling of salt and the olive oil and warm over low heat until the olive oil is fragrant and the garlic is translucent. Immediately add the tomatoes and tomato puree and another sprinkling of salt. Simmer until the sauce reaches the desired consistency. Let cool and serve over pasta.
Makes 2-1/2 to 3 cups of sauce.
Tip: Check out Eight Tips for Making Amazing Red Sauce for more info.
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