Master Recipe

Simple Tomato Sauce

NOTE: If using whole tomatoes, avoid those packed in sauce or puree—which produces a dull, relatively flavorless sauce without the interplay of sweetness and acidity—and choose a brand packed in juice. You will need to drain the contents of a 28-ounce can and then start dicing and measuring. Depending on the brand, you may need several tablespoons of juice to yield the amount specified below. If you choose Muir Glen Diced Tomatoes, use almost the entire contents of a single 28-ounce can, without discarding any liquid. If you do not have a garlic press, mince the garlic very fine with a little salt (see figure 4) and sauté it for one minute rather than two. Serve with any pasta shape.

  2²/₃    cups diced canned tomatoes

  2    medium garlic cloves, peeled (see figure 3)

  3    tablespoons extra-virgin olive oil

  2    tablespoons coarsely chopped fresh basil leaves (about 8 leaves)

  ¹/₄    teaspoon sugar

  ¹/₂    teaspoon salt