Ingredients
Scale
- 1 can (28 oz) San Marzano crushed tomatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, for serving
Instructions
- Prepare your fresh ingredients by gathering all items, focusing on the quality of San Marzano crushed tomatoes.
- In a medium pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Then add minced garlic and cook for an additional 1-2 minutes.
- Add San Marzano crushed tomatoes to the pot. Stir well, and add sugar, salt, and pepper to taste. Allow the mixture to come to a simmer. Reduce heat to low, cover, and let cook for 20-30 minutes, stirring occasionally.
- Taste the sauce and adjust seasoning as necessary. Add fresh chopped basil just before serving for a fragrant finish.
Notes
- Store leftovers in an airtight container; it can be refrigerated for up to 5 days or frozen for up to 3 months.
- Label your container with the date for easy tracking of your sauce.
- This sauce pairs well with classic spaghetti, homemade pizza, lasagna, or eggplant Parmesan.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg