Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 teaspoon minced garlic

  3. 1 heaping tablespoon fresh basil leaves, chopped

  4. 1 (28-ounce) can plum tomatoes in juice

  5. 1 teaspoon kosher salt or to taste

  6. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Over medium-high flame, heat the olive oil and garlic in a saucepan large enough to hold all of the ingredients. When the garlic sizzles and becomes fragrant add the basil, stir for 20 seconds until the basil becomes fragrant and then add the tomatoes and their juice. Immediately add the salt, pepper and sugar.

  2. Bring to a boil, stirring often. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, for 25-35 minutes, until the tomatoes have broken down and the sauce begins to thicken.

  3. Pass the sauce through the food mill(or puree in a blender or use an immersion blender) adjust the salt—you should have to add more sugar.


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