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Quick and Easy Tomato Sauce

10 Servings

Cook Time
40 mins

Carolyn Federman, author of the kid-tested New Favorites for New Cooks (Ten Speed Press, $20), gave us this richly flavored sauce. It’s superb on everything from meatballs to pasta to pizza—and couldn’t be simpler. Just avoid making it in an aluminum pan; the metal will react with the acid in the tomatoes and make your sauce taste funny.

Quick and Easy Tomato Sauce

Aubrie Pick
 12 garlic cloves
 2 28-oz. cans whole peeled tomatoes
 ½ cup extra-virgin olive oil
 About 1 1/2 tsp. coarse salt
 ¼ tsp freshly ground pepper
 2 sprigs fresh basil

Trim and discard ends of garlic cloves. Peel garlic and cut into slices about as thick as a quarter.


Pour tomatoes with all their juices into a large bowl and, using your (well-washed) hands, crush into small chunks. Throw away any hard stem ends.


Pour ¼ cup oil into the frying pan and place over medium heat. Add garlic and a couple of pinches of salt, and stir. Let garlic warm up and become fragrant—about 1 minute—but don’t let it brown. When you start to smell the garlic, pour in tomatoes with all the juice.


Using a wooden spoon, stir in remaining ¼ cup olive oil, 1 1/2 tsp. salt, the pepper, and basil sprigs. Turn heat to medium-high, bring to a simmer, cover, and cook 15 minutes. Turn off stove. Fish out and discard basil.


Use sauce as is, or, for a smooth texture, let it cool 5 minutes, then transfer carefully to a blender and purée on low for 30 seconds, holding down lid with a towel to prevent splattering.

MAKE AHEAD Up to 3 days, chilled airtight.

Nutrition Facts

Serving Size 1/4 Cup

Servings 0

Amount Per Serving
Calories 141Calories from Fat 110
% Daily Value *
Total Fat 13g20%

Saturated Fat 1.8g9%
Cholesterol 0mg
Sodium 524mg22%
Total Carbohydrate 7.5g3%

Dietary Fiber 2.7g11%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.