Best Tomato Sauce

There are many ways to make tomato sauce. I
don’t find that the more complex recipes taste
any better; this one is boldly tomatoey and
works on just about anything. It also takes
5 minutes to make. Can’t beat that.

1 tbsp olive oil

3 cloves garlic, finely chopped

½ tsp chili flakes

28 oz can tomatoes, crushed or diced

½ lemon, zested (optional)

salt and pepper

Add the olive oil to a saucepan on medium

heat. Sauté the garlic for 1 minute, until it

smells great and becomes translucent. Add the

chili flakes and cook for 30 seconds. Add the

can of tomatoes, mix, and cook until warmed

through. Add a little lemon zest, then salt and

pepper to taste. Since canned tomatoes are often

already salted, you may not need to add any.

If you want a thicker sauce that will stick

to pasta better, cook for 10 to 20 minutes to

evaporate more of the liquid. Use immediately

or keep in a jar in the fridge for later use.

m a k e s t h r e e a n d a h a l f c u p s

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