Classic Tomato Sauce with Garlic and Fresh Basil
Slow-simmered tomato sauce built on garlic and olive oil, enriched with fresh basil and Italian parsley. Canned plum tomatoes form the base, cooked low and gentle to prevent bitterness. Optional cooked sausage adds richness. Ready in 30 minutes, improves with longer cooking up to an hour for deeper flavor and thicker consistency.
Ingredients
- 6 garlic cloves, minced
- ⅛ cup olive oil
- ½ cup shallots, choppedonion1:1allium
mild sweetness preferred in source
- 2 28 oz cans plum tomatoes with basil, peeled
- 12 basil leaves, fresh
- 1 tablespoon dried basil
- ¼ cup Italian parsley, fresh chopped
- 2 teaspoons dried Italian parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound Italian cooked sausage(optional)ground meat1:1protein
changes texture slightly
Instructions
- 1
Cook garlic briefly in oil over medium to low heat, avoiding browning.
- 2
Add shallots and cook 3-5 minutes, then cook garlic an additional minute.
- 3
Pour tomato juice into skillet to stop garlic from cooking.
- 4
Chop tomatoes and add to skillet.
- 5
Stir in basil, parsley, salt, and pepper.
- 6
Bring to a boil, stir once, then reduce to low simmer.
- 7
Add cooked sausage if using.
- 8
Simmer 30 minutes for ready sauce, or up to an hour for thicker consistency.
- 9
Taste and adjust seasoning as needed.
Tips
Add tomato juice before garlic finishes cooking to prevent bitterness and stop the cooking process.
Stir only once after bringing to boil to preserve tomato pieces and texture.
Simmer longer for thicker sauce and more concentrated tomato flavor.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months.
Make full recipe 1 day ahead; reheat gently over low heat.
Over pasta, polenta, or rice. With crusty bread and grated cheese.
Common Mistakes
Cook garlic over high heat to avoid bitter flavor.
Stir constantly after boiling to avoid breaking up tomatoes excessively.
Add sausage too early so it overcooks.
Substitutions
changes texture slightly