Ingredients
Method
- Heat the olive oil in a medium saucepan or Dutch oven over medium-low heat. Wait until the oil shimmers but does not smoke.
- Add the sliced garlic and cook gently, stirring frequently, until fragrant and just starting to turn light golden at the edges (about 2–3 minutes). Do not let it brown deeply.
- Pour in the canned tomatoes with their juices. Use a wooden spoon or potato masher to crush the tomatoes directly in the pot until they reach your desired consistency.
- Stir in the salt and black pepper. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to low immediately.
- Simmer uncovered for 10–15 minutes, stirring occasionally, allowing the sauce to thicken slightly and flavors to meld. Taste and adjust salt if needed.
- Serve immediately over pasta or store as directed below.
Nutrition
Notes
The secret isn’t fancy technique, but patience with the garlic. Letting those slices turn golden before adding the tomatoes builds a depth you can’t fake. I keep this on rotation for weeknights because it freezes beautifully in zip-top bags, so when life gets busy, dinner is already prepped.
Start by sweating the aromatics gently; if your oil sizzles violently, pull it off the heat for thirty seconds before adding the tomatoes to prevent burning. This small adjustment keeps the sauce sweet rather than bitter.