This is a recipe adapted from Fabio Viviani. Its so simple, it’s not really cooking. It takes less time to make this then to read ingredient lists from store bought tomato sauces or to price compare the most economical option.
- 6 cloves of garlic
- 8 Tbsp Extra-Virgin Olive Oil
- One 28-oz can of fire roasted whole tomatoes packed only in their own juice
- Salt and Pepper
- He adds fresh basil at the end of recipe, I left that part out
- Smash the garlic with the back of a knife – kid job
- Place 5 Tbsp of olive oil and garlic in sauce pan and cook over medium heat until the garlic is golden brown.
- Add tomatoes – open cans of tomatoes is a kid job (observe this teen trying to master the task)
- Add generous pinches of salt and pepper
- Cook over medium-high heat until the sauce is thick and watery, about 10-15min.
- Add remaining 3 Tbsp of olive oil and turn the heat to high.
- Stir crushing the tomatoes with the back of a wooden spoon.
- Cook until the oil turns red, about 5min.
- Turn off heat
- Place in blender ( I prefer the sauce to be smooth). Omit this step if you like chunky tomato sauce.
- Make 4 times the amount of this recipe and store all the extra in ziplock bag in freezer for future use. It can last up to 6months.
- Store left over garlic, peeled, in a container in the freezer. No waste, and future recipes are made so much easier with already peeled garlic.