My whole life, tomato sauce has come straight from a can. It’s what I know. It’s what I’m comfortable with. But, after trying pizza with an almost-sweet, crushed tomato sauce, I decided I wanted — nay, needed — to take the marinara-makin’ into my own hands (err, saucepan).
With just five ingredients — half of which you may already have in your pantry — Bon Appetit‘s pomodoro sauce recipe is practically fail-proof. Plus, it freezes and thaws well, so you can make a batch and save it, doling out as much as you need for small-batch meals along the way. Spoon some onto a pita to make your own microwave-oven mini pizzas. Toss a ladle-ful with some freshly cooked pasta (or gnocchi, like I did), top with a sprinkle of fresh basil and parmesan cheese, and pretend you’re vacationing in a little restaurant off a cobbled street in dear sweet Italy. (Of course, we know you have to study and go to class and all that, so this version is a “quick sauce,” meaning you can make it in 20 minutes.)
You can try the original recipe from Bon App here, or you can try our slightly modified version, which is a little less sweet (and the flavor’s a bit bolder, since my former canned-sauce self needs something with a little tang).
- 1 can whole peeled tomatoes (28 ounces)
- ½ cup olive oil
- 2½ teaspoons minced garlic
- ⅛ teaspoon sugar (AKA a pinch)
- ⅛ teaspoon salt
- Pour tomatoes into a blender and puree for 10-15 seconds, or until it forms a chunky sauce.
- In a saucepan, combine oil and garlic and cook over medium heat, stirring frequently for about 2-3 minutes. Once the garlic starts to brown, add in the pureed tomatoes, sugar and salt. Bring the mixture to a boil, then reduce heat to a simmer and let it cook for 12-14 minutes.