Quick Fresh Tomato Sauce

The trick to this sauce is simply to use the best ingredients possible. Make this sauce in less time than it takes your pasta to cook!  Good quality imported tomatoes from Italy are so flavorful you can eat them right out of the can. I prefer to use Pomi brand tomatoes, which you find in a box which is a little less than 28 ounces. Many groceries today do sell imported tomatoes, but certainly if you can’t find them in your local grocery, an Italian specialty store will stock them.

Many cooks will tell you they add a pinch of sugar or honey to their tomato sauce to enhance the sweetnes, but if you use good quality tomatoes, that really isn’t necessary. If you are stuck using a no name brand from your local grocery however, you might try a pinch of sugar to improve the flavor. Although the sauce might actually take you a little longer than 5 minutes to make, you can certainly finish it in the time it takes your pasta to cook.

I make this sauce often for everything from pizza to pasta. It is delicious and has a fresh, clean taste that goes well with almost anything. You can change the flavor by adding a little chopped onion in with the garlic, or some red pepper flakes for a bit of spice.

Why Healthy

  • Tomatoes used in the sauce are rich in Lycopene, vitamin C, potassium, iron, and fiber.
  • Making your own fresh tasting tomato sauce at home ensures that you know exactly what is in it. Many store bought tomato sauces are high in sodium, and have added sugar and preservatives.



Quick Tomato Sauce

You can use this quick, fresh tasting tomato sauce for just about anything.

Yield: Makes 4 Cups

Prep Time: 5 mins

Cook Time: 10 mins


1 (28 Ounce) Can Imported Diced Italian Tomatoes (Or 1 26.5 Ounce Box Pomi Brand Chopped Tomatoes)
2 Cloves Garlic, Finely Minced
2 Tablespoons Extra Virgin Olive Oil (Decrease To 1 Tablespoon If Wanting To Make A Lower Fat Version)
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Basil
Dash Of Red Pepper Flakes (Optional)


Heat the oil in a heavy saucepan over medium heat, and add the garlic.
As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes.
Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low.
Season with salt and pepper, and red pepper flakes if you are using them, and add the basil.
Cook for another minute of two and remove from the heat.
Use for any purpose that you would use your usual tomato sauce, whether it is to top pasta, in baked casseroles or for vegetables.


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