Ingredients
Nutrition per serving (½ cup)
- Calories
- 110
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 7 g
- Saturated fat
- 1 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 540 mg
Estimated from USDA data for 1 of 6 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Warm the olive oil and garlic together in a saucepan over medium-low heat until the garlic is fragrant and just turning golden at the edges, about 2 minutes.
Add the crushed tomatoes, oregano, red pepper flakes, sugar if using, and salt. Bring to a simmer.
Simmer uncovered, stirring now and then, until slightly thickened and no longer tastes raw, about 12 minutes.
Stir in the torn basil, taste for salt and serve, or cool and store.
Tips
- Start the garlic in cool oil so it flavors the oil gently without burning.
- For a smooth sauce, blend it briefly with a stick blender.
- Keeps for 5 days in the fridge or 3 months in the freezer.
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Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Heavy saucepan Even heat, so sauces don’t scorch.
- Chef's knife A sharp knife makes prep faster and safer.
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