I admit it. I’m pretty much addicted to fire roasted tomatoes, in particular the Muir Glen crushed ones that I can order cheaply by subscription on Amazon (since they’re always so expensive in the store, if you can even find them!). This is quite possibly one of the easiest, tastiest, and most versatile sauces I’ve found, and one of the reasons I actually have said subscription. It’s great on all types of pasta (including all gluten-free pastas I’ve tried), in lasagna, being sopped up by crusty bread, or being eaten with a spoon.
Recipe: Simple Fire-Roasted Tomato Sauce
Summary: mostly from Myra Kornfeld’s The Healthy Hedonist, one of my absolute favorite cookbooks
- 1 28-oz can crushed, fire-roasted tomatoes
- 3 tbs extra virgin olive oil
- 3 garlic cloves, minced or crushed
- 1 tsp dried basil
- 1/2 tsp salt, or to taste
- freshly ground black pepper, to taste
- Combine all ingredients except for the black pepper in a medium saucepan and bring to a boil.
- Reduce the heat and simmer, partially covered, for about 25 minutes, or until the sauce has thickened quite a bit.
- Stir in freshly ground pepper to your taste, and add salt if needed.
This is one of the few recipes that I do not reduce the oil on; the olive oil really helps balance out the somewhat acidic tomatoes and meld the flavors. It seems like a lot, but since the sauce is so flavorful and thick, a little sauce goes a long way (hence, not as many calories as using a lot more sauce of a lesser quality).
I pretty much universally add about 50% more garlic to any recipe I find, and this case is no exception. Only once—when a friend added about 6X more raw garlic to an uncooked hummus recipe—have I found something too garlicky. Just a warning.
I like to double this recipe, since it freezes well. When doubling, you do need to increase the simmer time as well to about 45 minutes. Just keep an eye on it, and it’s ready when you like the look of it! Extra simmering almost never hurts a tomato sauce.
If you don’t have fire-roasted tomatoes, this can still be an excellent sauce! Play around with adding extra herbs in that case, maybe throwing in a bit of rosemary and thyme in addition to the basil. I’ve made it with whatever random cans of crushed and diced tomatoes are in the cupboard, adding a bit extra of whatever herbs were put into the can, plus more garlic, of course.
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 5-6 half-cup servings