Quick Fresh Tomato Sauce

By Tingrin3

From America's Test Kitchen

Ingredients

• Ingredients
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic , minced
• 2 pounds ripe beefsteak tomatoes (about 4 large), cored, peeled (see related Tip), and cut into 3/4-inch chunks
• Table salt
• 1/4 cup chopped fresh basil
• Ground black pepper

Preparation

Step 1

Instructions
Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.

Tomato Sauce for the Freezer


For a taste of summer in the dead of winter, make a double batch of sauce and freeze half (or all) of it. Double the ingredients, increasing the cooking time to about 30 minutes. Cool the sauce completely. Transfer to a 2-cup freezersafe container. Press a layer of plastic wrap directly on the surface of the sauce, cover, and freeze for up to 3 months. Defrost in the microwave or in the refrigerator overnight.