2 28 oz. Can San Marzano Tomatoes
1-2 Garlic Bulbs (Make Ahead)
Fresh Basil
Kosher Salt
Ground Black Pepper
1 tsp. Sugar
(Optional: Sauté Garlic instead
of Oven Roasting for quicker sauce)
The great thing about making your own sauce
is you can control the consistency…
chunky tomatoes like my son likes
or fully blended like my hubby.
Salt and pepper content can also be controlled.
Just simply refrigerate and use within 3-5 days or freeze for up to 1 month in a vacuum sealed bag until ready to use.
Preheat oven to 400 degrees.
Add 1-2 Garlic bulbs in aluminum foil.
Fold sides in to close and roast
in oven for 45-60 mins.
Take a dinner napkin or paper towel
and squeeze the garlic from the bulb.
a bit and it smells fabulous!
Save whatever’s not used
for another dish.
Add in salt and pepper along with 1 tsp. Sugar to cut the acidity.
Cook down for 20 minutes breaking apart the tomatoes and topping with freshly chopped basil.
Serve with any al dente pasta you like and/ or some sweet Italian sausage. For garlic lovers add a little more for the garnish.
Plate and serve. Simply Delicious!
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