Sauces
Italian tomato sauce with 4 ingredients
Tomatoes, olive oil, garlic, basil. No sugar: good tomatoes do not need it, and what is missing cannot be repaired by sugar anyway.
Method
- Put the oil and the crushed garlic cloves cold into the pot and warm them slowly over medium heat until fragrant. This way the garlic releases its aroma without burning.
- Crush the peeled tomatoes by hand and add them. If you prefer a smoother sauce, pass them through a food mill first.
- Simmer uncovered over medium heat for 20–30 minutes, stirring occasionally. The sauce is ready when the oil separates slightly orange on the surface.
- Season with salt and add the hand-torn basil at the end, never cooking it with the sauce.
Minnelea products for this recipe
The preserves used in this recipe.
The three most common mistakes: burning garlic in hot oil, cooking too briefly and drowning the pasta in sauce. Rule of thumb when serving: 100–120 g sauce for 100 g pasta, and the final tossing happens in the pan, not on the plate.