Fresh Tomato Sauce
A light, bright fresh tomato sauce made with ripe roma tomatoes, garlic, olive oil, and fresh basil — ready in 20 minutes with one pan.
Ingredients
- 1.5 lbs 680g ripe roma or plum tomatoes, diced
- 3 tablespoon olive oil plus extra to finish
- 4 garlic cloves minced
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar optional
- 10 –12 fresh basil leaves torn
- ¼ cup reserved pasta water
- Grated parmesan to finish
Instructions
- Dice ripe roma tomatoes roughly into ½ inch pieces. Set aside.
- Heat olive oil in large skillet over medium heat. Add minced garlic and red pepper flakes. Cook 60–90 seconds until fragrant and just golden.
- Add diced tomatoes, salt, and pepper. Increase to medium-high heat. Cook 10–12 minutes stirring occasionally until tomatoes break down and sauce thickens. Taste and add sugar if needed.
- Add pasta water, toss with cooked pasta in the pan. Remove from heat, tear in fresh basil, drizzle cold olive oil, finish with parmesan. Serve immediately.
Notes
- Use ripe peak-season tomatoes only — flavor is everything in this sauce.
- Add fresh basil at the very end or off heat — never during cooking.
- Finish with cold olive oil drizzle for a bright, fresh restaurant-quality note.
- Add fresh basil at the very end or off heat — never during cooking.
- Finish with cold olive oil drizzle for a bright, fresh restaurant-quality note.