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Tomato Sauce

  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: About 3 cups


  • 1 ½ tablespoons thinly sliced garlic
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh oregano leaves
  • One 28-ounce can Italian plum tomatoes, passed through a food mill (with juices)
  • Kosher salt, to taste


  • Heat a saucepan over medium heat and sauté the garlic in the olive oil until lightly golden, adding the crushed red pepper midway through the process.

    Add the oregano and tomatoes and bring to a simmer over high heat. Season with a couple pinches of salt, reduce the heat to a simmer, and cook until the sauce has achieved a nice consistency and flavors have come together, about 20 minutes. Taste and adjust the seasoning by adding more salt to taste. If the sauce seems overly acidic, you can add a pinch or two of sugar.

Recipe Details