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Fresh Tomato Sauce

Name: Fresh Tomato Sauce
Total time: 25 min
Ingredients: 3 tablespoons, extra-virgin olive oil; 2 , garlic cloves, minced; 2 pounds, plum tomatoes, cored and cut into 1/2-inch pieces; 3/4 teaspoon, table salt; 1/2 teaspoon, black pepper; 1/2 teaspoon, sugar; 2 tablespoons, chopped fresh basil

By Ashley Moore ･ Appears in Cook's Country August/September 2006

Long-cooked tomato sauce offers great depth, but we wanted a midsummer sauce with fresh-off-the-vine tomato flavor.

A cookbook recipe exclusively for ATK Essential members from Big Flavors From Italian America

YIELD 4 to 6 (Makes 4 cups, enough for 1 pound pasta)

TIME 25 minutes

A cookbook recipe exclusively for ATK Essential members from Big Flavors From Italian America

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Gather Your Ingredients

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

2 pounds plum tomatoes, cored and cut into 1/2-inch pieces

¾ teaspoon table salt

½ teaspoon sugar

2 tablespoons chopped fresh basil

Key Equipment

Before You Begin

Be sure to choose the ripest tomatoes you can find. While this sauce is best when eaten right away, it can be frozen for up to one month. If you plan to freeze it, hold off on adding the basil until right before serving. If you’re using exceptionally sweet in-season tomatoes, omit the sugar.

Instructions

Heat oil and garlic in large saucepan over medium heat until garlic is fragrant but not browned, 1 to 2 minutes. Stir in tomatoes, 3/4 teaspoon salt, 1/2 teaspoon pepper, and sugar. Increase heat to medium-high and cook until tomatoes are broken down and sauce is slightly thickened, about 10 minutes. Stir in basil and season with salt and pepper to taste. Serve.

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