With cans of tomatoes, good olive oil and garlic in the pantry, you can always make a simple, superb tomato sauce. You can vary this basic sauce by finishing it with different herbs, such as fresh basil, marjoram, parsley or thyme.
Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 14-ounce cans diced tomatoes, (not drained)
Pinch of salt
Freshly ground pepper to taste
Heat oil in a large heavy saucepan over medium-low heat until warm. Add garlic and crushed red pepper; cook, stirring, until softened and fragrant but not colored, 30 to 60 seconds. Add tomatoes and mash with a potato masher. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, uncovered, stirring and mashing occasionally, until thickened, 20 to 25 minutes. Season with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.