Ingredients
- 28 ounces crushed tomatoes one can, about 800 g; plain, not pre-seasoned sauce
- 2 tablespoons olive oil 27 g
- 4 garlic cloves about 12 g, finely sliced
- 1/2 cup loosely packed fresh basil leaves about 10 g; torn just before adding
- 1/2 teaspoon fine salt start with less if the tomatoes are salty
- 1/4 teaspoon black pepper
Equipment
- Medium heavy-bottomed saucepan
- Wooden spoon
- Knife and cutting board
Instructions
- Slice the garlic and open the tomatoes. Keep the basil aside until the sauce is nearly finished.
- Add the olive oil and garlic to a saucepan over medium-low heat. Cook gently for about 2 minutes, stirring, until fragrant but not browned. Lower the heat immediately if the edges start to color.
- Carefully add the crushed tomatoes, salt, and pepper. Bring to a gentle simmer, then cook uncovered over low to medium-low heat for about 20 minutes, stirring regularly. Keep the bubbles small; a hard boil splatters and can scorch the bottom.
- Tear the basil and stir it in for the final 2–3 minutes. The sauce should coat a spoon while still flowing. If too thick, add water a tablespoon at a time; if thin, simmer briefly longer. Taste and adjust seasoning. Divide into four sauce portions.
- Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below and use within 3–4 days. Reheat leftovers to 165°F/74°C, stirring thoroughly.
Nutrition
Calories: 114kcalCarbohydrates: 9.5gProtein: 1.9gFat: 6.8gSaturated Fat: 1gSodium: 312mgFiber: 3.4gSugar: 5g
Video
Notes
Estimated nutrition per quarter of the sauce uses 800 g plain canned tomatoes, 27 g olive oil, 12 g garlic, 10 g basil, and the stated salt. The tomato basis is Mutti's US label (30 kcal per 122 g); brands and reductions vary. Pasta and toppings are excluded. Estimated ingredient allocation: tomatoes US$3.50, oil US$0.40, garlic/basil/seasonings US$0.60, about US$4.50 total; the displayed range allows for local variation, not a live store quote.
Video credit: Chef Billy Parisi, “Spaghetti with Tomato Sauce Recipe » Classic Pasta Pomodoro,” originally published September 6, 2019. It demonstrates the same gentle garlic-and-tomato stovetop method with basil, but uses a larger batch, onion, and pureed whole tomatoes. This card uses crushed tomatoes, omits onion, and gives its own quantities and storage guidance.