Description
This flavorful sauce comes together really quickly!
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (or more if you like it spicier, to taste)
- 3 14.5 oz cans of fire-roasted diced tomatoes, pureed in a blender or food processor. You can leave some chunky if you like.
- 1/2 cup water
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons sugar
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Using a blender or food processor, puree the canned tomatoes. I like them mostly blended, with a rustic texture.
- Heat the olive oil in a 12″ skillet over medium heat, add the garlic and the red pepper flakes and saute for 30 seconds. Don’t brown the garlic or the sauce may get a bitter flavor.
- Add the pureed tomatoes and water to the pan. Be careful because they will bubble up in the hot pan, turn the heat to low. Use a splatter screen over the pan if the tomato sauce keeps bubbling up.
- Add the salt, pepper, oregano and sugar to the pan, stir to combine and simmer for 15 minutes.
- Turn off the heat and add the fresh parsley and basil. Serve over your favorite shape of pasta!
Notes
Feel free to add any meats or sauteed veggies to the sauce.
Capers are a great addition too!
Keywords: tomato sauce, fire roasted tomatoes, easy tomato sauce
