Quick Tomato Sauce
A versatile, pantry-friendly sauce for any pasta shape
Why This Recipe Works
This pantry-staple sauce balances the texture of crushed and diced tomatoes for a result that feels more substantial than a basic puree. It comes together in less than 30 minutes, making it the perfect back-pocket recipe for busy weeknights.
Instructions
Combine the olive oil and garlic in a medium saucepan over medium heat. Cook, stirring often, until the garlic is fragrant but has not yet browned, about 2 minutes.
Stir in the crushed tomatoes and diced tomatoes with their juices. Bring the sauce to a simmer and cook until it has slightly thickened and the flavors have melded, 15 to 20 minutes.
Remove the pan from the heat and stir in the basil and sugar. Season with salt and pepper to taste, adding a splash of pasta cooking water if needed to adjust the consistency before serving hot.
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Can I make this ahead of time?
The sauce can be made up to 3 days in advance and reheated over low heat.
