Basic Pasta Sauce

This is my interpretation of “America’s Test Kitchen Quick Tomato Sauce”.

3 T extra virgin olive oil

3 garlic cloves, minced

3 (15-16 oz) cans/jars  tomatoes (I use canned tomatoes from our garden)

3 T minced fresh basil

1/4 t sugar

salt

Cook the oil and garlic in a large skillet over medium heat, stirring until fragrant but not browned, about 2 minutes.  Stir in the tomatoes with their juice.  Bring to a simmer and cook until thickened, about an hour.

Stir in the basil and sugar.  Season with salt to taste.  When tossing the sauce with pasta, add some of the pasta cooking water as needed to loosen the consistency of the sauce.

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