Simple Tomato Sauce
Quick to Cook but Versatile, with Robust Flavor
- Servings: Makes about 3 cups.
There are as many different recipes for tomato sauce are there are home cooks. Here's one that I use when I need a quick addition of tomato taste or just want lots of fast flavor to add to a late night pasta.
- 1 28-35 oz. can of whole San Marzano tomatoes
- 3-4 coarsely chopped anchovies
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, sliced very thin
- Big pinch of red pepper flakes
- Big pinch of dried oregano
- Small pinch of salt
- 4 grinds of pepper
- Open the can of tomatoes and pour the entire contents -- the tomatoes plus the juice -- into a large bowl. Discard any basil leaves or stems that may have been with the tomatoes in the can.
- With your clean hands, crush the whole tomatoes into shreds and pieces. Make them small so that the sauce will be more liquid than solids.
- Add the olive oil to a sauté pan or fry pan on medium high heat.
- Add the sliced garlic, chopped anchovies, and pepper flakes. Cook until the garlic is soft and slightly gold in color and the anchovies have essentially melted.
- Add the tomatoes, oregano, salt and pepper. Bring to a boil and immediately reduce the heat to a simmer.
- Simmer for 10 to 15 minutes. Taste to see if the flavors have combined and adjust the seasoning, if necessary.
If using the sauce to serve with spaghetti or another pasta, at this point you can add the pasta (a 1 pound box of dried pasta will be perfect with this quantity of sauce) which has been cooked to al dente, directly into the sauce and toss to combine. Serve immediately.
If the sauce is going to be used in another recipe, or spooned over baked fish or steamed vegetables, it can be held on a very low heat until you're ready to use it. Remember, however, that continuing to keep the sauce on any heat will cause it to reduce further, so if you don't need it until later, take it off the heat entirely.