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Ingredients
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup olive oil
- 2 garlic cloves, chopped
- 1/4 teaspoons sugar
- Kosher salt
Details
Servings 3
Adapted from epicurious.com
Preparation
Step 1
Preparation
Pulse tomatoes with juices in a blender to
form a coarse purée. Heat oil in a medium
saucepan over medium heat. Add garlic
and cook, stirring often, until beginning to
brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently
until sauce is slightly thickened, 10-15
minutes. DO AHEAD: Sauce can be made
3 days ahead. Cover and chill, or freeze for
up to 3 months.
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