Basic Tomato (Pomodoro) Sauce

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

2. 2

   Add the garlic and cook until fragrant but not browned, 1 to 2 minutes.

3. 3

   Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes.

4. 4

   Stir in sugar, and season with salt, to taste.

5. 5

   Meanwhile, cook pasta in boiling, salted water until al dente.

6. 6

   Drain.

7. 7

   Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.

8. 8

   Let extra sauce cool completely and then seal in airtight containers.

9. 9

   Refrigerate for up 1 week and freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.