Here is my fifteen-minute fresh tomato sauce. This is a must-have recipe for a quick and delicious sauce. And now is the time to make a batch and freeze it for the winter months.
Ingredients
SERVINGS: 4 Cup(s)
- 2-3 tablespoons olive oil
- 2 cloves garlic minced
- 1 small hot pepper or a few shakes of red pepper flakes (optional)
- 12 large ripe tomatoes, blanched and skin removed, seeded, and coarsely chopped
- 3-4 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh marjoram
- 3 teaspoons chopped fresh basil
- ½ teaspoon chopped fresh thyme
Preparation
Heat the olive oil in a medium saucepan over medium heat. Add garlic and pepper (if using).
Cook for a few minutes until the garlic starts to turn light brown.
Add all the remaining ingredients, stir, and bring to a boil.
Turn down the heat and simmer the sauce for 15 minutes, stirring occasionally. This sauce can be used immediately, stored in the refrigerator for a few days, or frozen for future use.
