- 1 can whole tomato
- 2 cloves garlic
- 1 tbs olive oil
- pinch of sugar
- salt and pepper
- Barely hand crush the tomato over a strainer and bowl. Try to get as much of the seeds out as you can and place the tomato into a bowl. Do that with the entire can and then run the remaining liquid in the can through the strainer. Using a spoon work the rest of the liquid through the strainer and dump the seeds.
- Preheat a sauce pan over medium high heat. Add 2 cloves of finely sliced garlic. Add the tomato right before the garlic is about to brown. Add the reserved liquid. Reduce heat to low. Season with a little salt, pepper and pinch of sugar. Cook about 20 minutes and re-season.
- I like my tomato sauce extremely basic with lots of garlic, oil and not much else. A lot of it comes down to tomato brands as of now there are 2 I exclusively use:IMG_1595