Italian Tomato Sauce With Basil

by Howard Land

Today’s recipe is one of the most important preparations in the whole world.

Tomato sauce, we are sure you already know how to prepare tomato sauce; however, what you probably don’t know is how to make tomato sauce with our oil, which still tastes fantastic enough to suits an Italian.

Image by Andrea via The Petite Cook

How To Make Italian Tomato Sauce:

To begin with slice the garlic as you desire, you have a few options you can finely mince the garlic, slice it or leave it in bigger chunks so that they can be removed when the sauce is finished.

Many Italians leave the clove untouched to easily remove it at the end of the cooking process.

Next place, a saucepan over medium heat and pour in the oil, you are probably thinking the adding oil to an oil-free dish is likely counterproductive, and you’re right. Still, we promise that every draft will be removed during the following steps.

Tip in the garlic and gently fry it until it acquires a light brown color. These will add the toasted garlic note to the final dish, which is what turns a regular tomato sauce into a special one.

As soon as the garlic is of the right color, turn off the heat to stop the cooking process and to eliminate any risk of burning the garlic.

Tilt the pan and let all the oil collects on one side.

Once all the oil is on one side of the pan absorb it with a piece of kitchen paper, and you would have fried garlic without oil, how easy was that.

Now turn the heat back on a medium dip in the tomatoes, break them into smaller pieces, and stir.

We are using tin Tomatoes, here but feel free to use fresh tomatoes instead.

It is worth noting. However, that very few Italians use fresh tomatoes. This is as if we waited for fresh tomatoes to become available, we would only be able to make our favorite dishes during the summer.

That will make the rest of the year a very sad time for us, so we are grateful for 14 Tomatoes.

It’s also near impossible to get fresh tomatoes that are the same ripeness as thin at once.

Remember that all tomatoes are always a better choice than chopped ones, so always buy all ones when you have the option.

Bring the sauce to a simmer, lower the heat to the minimum, and cover the pan with a lid.

Make sure to leave the pot partially uncovered to let the steam escape. These will concentrate on the sauce and the flavor over time.

Cook the sauce for 5 minutes over the lowest heat.

Once the sign is elapsed, turn off the heat, remove the lid, and stir the sauce.

Turn the heat on again, bring the sauce back to a simmer place the lid back on, and cook for additional 5 minutes over the lowest heat.

You might be wondering why we are turning the burner on and off before stirring; we are just testing that it works, well not really it’s actually down to the fact that the sauce is so thick that while boiling, it projects tomato sauce all over the kitchen. We would rather avoid that, wouldn’t we?

Once the time up, repeats the whole process one last time and turn off the heat to complete the sauce.

Fifteen minutes of total cooking time is generally enough for small quantities of sauce. Still, if you are planning to make more or if your tinned tomatoes are more watery, the sauce might require a little longer cooking and possibly a little higher heat under the pan.

Just stick to our rules, and your sauce will end up spot-on.

There is one last very important step to turn the sauce into something real Italian, which is to add a few torn basil leaves. Three of them should do for this quantity of sauce.

Once the last ingredient has been added stir one last time to complete the sauce, the basil will cook with the residual heat of the tomatoes, so there is no need for the burner to be on here.

And there you have it, and this is what we consider to be a perfectly prepared traditional Italian sauce.

Ready to be used in any dish that requires it, we were able to serve this sauce to several Italians, and none of them was able to understand how a sauce could be that good without using any oil.

Quick Italian Tomato Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

The best homemade Italian tomato sauce is effortless and flavorful, it takes only 4 ingredients and 20 mins to make. It is perfect for spaghetti, pasta, pizzas, meatballs, and more.

Course: Sauces
Cuisine: Italian
Keyword: italian tomato sauce, tomato sauce, tomatoes
Calories: 17 kcal
Ingredients
  • 1 tsp olive oil
  • 1 clove garlic
  • 1 can plum tomatoes (14oz)
  • 2 leaves basil
Instructions
  1. Slice the garlic as you desire.

  2. Place a saucepan over medium heat, pour in the oil, add in the garlic and gently fry it until it acquires a light brown color.

  3. Tilt the pan, let all the oil collect on one side and absorb it with a piece of kitchen paper.

  4. Turn the heat back on medium, tip in the tomatoes, break them into smaller pieces with a spoon and stir.

  5. Bring the sauce to a simmer, lower the heat to the minimum and cover the pan with a lid. Make sure to leave the pot partially uncovered to let the steam escape; this will concentrate the sauce (and the flavor) overtime. Cook the sauce for 5 minutes over the lowest heat.

  6. Once the time has elapsed, remove the lid, stir the sauce and bring it back to a simmer. Place the lid back on and cook for an additional 5 minutes.

  7. Once the time is up, repeat the process one last time to complete the sauce. 15 minutes of total cooking time is generally enough for small quantities of sauce.

  8. The last step is to add three torn basil leaves and stir one last time to complete the sauce. Remember to taste the sauce and adjust salt if necessary.

Italian Tomato Sauce With Basil

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