Ingredients
Equipment
Method
- Start by heating the olive oil in a large skillet over medium heat until it shimmers and smells fragrant.
- Add the minced garlic to the skillet and cook for about 30 seconds until it turns just golden and releases a savory aroma.
- Pour in your chopped fresh tomatoes or canned tomatoes with their juices, stirring to combine with the garlic and oil.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook for about 10 minutes, stirring occasionally, until the tomatoes break down slightly and the sauce thickens just a bit.
- Add salt, pepper, and a pinch of sugar if desired, tasting and adjusting seasonings as the sauce develops.
- Stir in freshly chopped basil leaves, letting their fragrant oils meld into the sauce for about 1 minute.
- Remove the sauce from heat; it should be bright, chunky, and full of fresh tomato flavors with a slightly glossy surface.
Notes
For best color and flavor, use ripe tomatoes during peak season. If using canned, opt for high-quality peeled tomatoes for a fresher taste. Feel free to adjust garlic and basil quantities to your preference.