Ten-Minute Tomato Sauce
The sauce we make when there's nothing in the fridge but there's a can in the cupboard.
Demo recipe. This was written for the DPD demo store and hasn't been tested in a
professional kitchen. Use your own judgment, check ingredients for allergies, and follow current food
safety guidance, such as cooking meat to safe internal temperatures.
Start the garlic in cold oil. It warms up with the pan and turns pale gold without burning, which is the whole trick.
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, thinly sliced
- Pinch of red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp kosher salt
- A handful of basil leaves
Method
- Warm the olive oil and garlic together in a saucepan over medium heat until the garlic turns pale gold, about 2 minutes.
- Add the pepper flakes, then the tomatoes and salt.
- Simmer for 8 minutes, stirring now and then, until it thickens a little.
- Tear in the basil and taste for salt.
Toss it with pasta and a splash of the cooking water, or spoon it over eggs the next morning.
From Weeknight Sauces
This is one of four ten-minute sauces in Weeknight Sauces, along with brown butter sage, lemon tahini and a green herb sauce.