Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs
Recipe information
Yield
Makes 3 cups
Ingredients
1 28-ounce can whole peeled tomatoes
1/2 cup olive oil
2 garlic cloves, chopped
1/4 teaspoons sugar
Kosher salt
Preparation
Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
