The tomato sauce without garlic is a very simple and quick base dish to make, which you can also prepare in advance to always have it ready. Often it saves my dinner as a condiment for a plate of pasta, but not only: you can use it for eggs with tomato, orzo soup or chickpeas with tomato.
Start with a simple onion sauté, add the tomato pulp or puree, the herbs, and cook for fifteen minutes. By the time the pasta is cooked, the sauce is ready and you will no longer buy the ready-made one from the supermarket.
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You can also prepare the sauce with fresh tomatoes when they are in season.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 26 oz tomato pulp
- Half onion
- 3 leaves basil
- 2 tbsp extra virgin olive oil
- salt
Steps for Tomato Sauce without Garlic
Heat the oil in a pot, add the chopped onion and sauté for a couple of minutes over low heat.
Now add the tomato pulp, a pinch of salt, and let the sauce cook for 12 minutes with the lid on.
At this point, add the hand-torn basil leaves, adjust the salt, and continue cooking for a couple of minutes, then turn off the heat. The sauce is ready, you can use it immediately to dress pasta, gnocchi, etc., or store it in the fridge for when you need it.
FAQ (Questions and Answers)
How long can I keep it?
You can put the sauce in an airtight container and store it in the refrigerator for 3-4 days.
Can I use other herbs?
Sure, you can replace basil with oregano or marjoram.
