Serves 4 to 6
This easy, all-purpose tomato sauce can be used on any shape pasta, polenta, rice, quinoa, or barley.
Active time: 20 minutes
Total time: 35 minutes
Tip: When this sauce is completely cooled, pour it in an ice cube tray. When the sauce has frozen, put the cubes in a freezer bag for up to 2 months.
2 teaspoons olive oil
2 garlic cloves, peeled, and minced or chopped
1 tablespoon dried basil
1 teaspoon dried oregano
2 (28-ounce) cans diced tomatoes, including the liquid
2 tablespoons water
¼ cup chopped fresh basil leaves
Shaved or grated Parmesan cheese
- Place the skillet on the stove and turn the heat to medium-low. When the skillet is hot, carefully add the oil. Add the garlic, basil, and oregano and cook for 2 minutes.
- Add the tomatoes and water and cook the tomato mixture until the color is closer to orange than red, about 15 minutes.
- Sprinkle with Parmesan cheese and serve right away, or cool, cover, and refrigerate up to 3 days.
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