I’ve put this recipe in every one of my cookbooks because it’s indispensable. It’s been called Simple Tomato Sauce, Five-Minute Tomato Sauce, My Mother’s Five-Minute Tomato Sauce … you get the point. It’s simple, but so delicious, and it really does only take about 5 minutes to put together. In the time it takes to boil water and get your pasta cooking, the sauce is done. This recipe makes enough for about 1 lb (500 g) of pasta.
Tomato SaucePrint This
- ¼ cup (60 mL) extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 small onion, minced
- Dried chili flakes, QB (optional)
- 1 can (28 oz/796 mL) passata or whole plum tomatoes, squished by hand
- Salt, QB
- 4 to 5 fresh basil leaves, torn
- Dried chili flakes (optional)
In a large frying pan or pot, on medium heat, heat the olive oil. When it starts to shimmer, add the onion and crushed garlic. (If you like a bit of heat in your sauce, add some dried chili flakes.) When the onions and garlic are just—just —starting to brown, pour in the passata or squished tomatoes. Increase the heat to medium-high and bring your sauce to a light bubble. Add some salt, reduce the heat to medium, and let it simmer for 5 minutes. Throw in some basil and you’re done.