Recipe: All-Purpose Tomato Sauce (Cook's Illustrated, 1994)

ALL-PURPOSE TOMATO SAUCE

This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.

1 large clove garlic, minced
3 tablespoons olive oil, divided use
2 tablespoons tomato paste
1 (28 oz) can tomatoes, juice reserved, seeded and crushed
salt and ground black pepper (to taste)
2 to 3 fresh basil leaves, shredded (or 1/2 tsp. dried basil)

In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored.

Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper.

Before serving, stir in basil and remaining 1 tablespoon oil.

Makes 2 cups
Source: Cook's Illustrated magazine, March/April 1994