Homemade Tomato Sauce in Less Than 10 Minutes!

Pour the can of San Marzano tomatoes into a large bowl.

Crush the tomatoes by hand, leaving the seeds intact to avoid bitterness.

Heat 2 to 3 tablespoons of extra-virgin olive oil in a pan.

Add 2 crushed garlic cloves to the oil and fry until lightly golden brown, about 45 seconds.

Add a pinch of Aleppo pepper to the garlic and let it bloom for 10 seconds.

Pour the crushed tomatoes into the pan with the garlic and oil.

Simmer the sauce for 10 minutes until it thickens slightly.

Add a dollop of butter to the sauce and mix until melted for a rich mouthfeel.

Stir in 1 tablespoon of fresh basil, freshly cracked black pepper, and sea salt to taste.

Equipment Needed

Dietary

Allergens