If you’re craving a deeply flavorful sauce that sings with fresh garlic and the sun-ripened essence of tomatoes, you have to try this Garlic Tomato Sauce from Fresh Canned Tomatoes Recipe. It’s an absolute game-changer for anyone wanting a comforting, vibrant, and versatile tomato sauce made from pantry staples. The combination of mellow garlic browned just right, luscious canned tomatoes crushed by hand, and fragrant basil creates a sauce that feels homemade yet effortlessly elegant. Whether you’re swirling it into pasta, spooning it over grilled veggies, or using it as a base for your favorite dishes, this sauce brings warmth and freshness with every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and giving the sauce its rich, velvety texture. Just a handful of robust pantry staples create something truly special.
- Garlic cloves (10): Thinly sliced to infuse the olive oil with a golden, aromatic punch that flavors the entire sauce.
- Whole peeled tomatoes (2 cans, 28 ounces each): The star ingredient, crushed by hand for perfect chunkiness and fresh tomato taste.
- Olive oil (1/2 cup): Rich and fruity, it serves as the flavor carrier that also gently cooks the garlic to perfection.
- Red pepper flakes (1/4 teaspoon, optional): A subtle kick to highlight the sauce’s layers without overpowering the garlic or tomatoes.
- Double-concentrated tomato paste (1/4 cup): Adds depth, thickness, and an umami boost for that signature rich tomato flavor.
- Fresh basil (2 sprigs): Tossed in near the end to lend an herbaceous brightness that complements the garlic beautifully.
- Kosher salt (1/2 teaspoon plus more to taste): Essential to balance acidity and bring all flavors into harmony.
How to Make Garlic Tomato Sauce from Fresh Canned Tomatoes Recipe
Step 1: Prepare the Tomatoes and Garlic
Start by thinly slicing your garlic cloves — this will allow them to cook evenly and infuse the olive oil with that beautiful, savory aroma. Next, pour the canned whole peeled tomatoes into a large bowl along with their juices. Instead of using a blender, simply squeeze and crush the tomatoes with your hands until you get a chunky sauce with pieces no bigger than about one and a half inches. This manual process gives the sauce a wonderful rustic texture that carries all the bright tomato flavor.
Step 2: Brown the Garlic
Heat the olive oil in a large Dutch oven or deep skillet over medium-low heat until it shimmers gently. Toss in the sliced garlic and let it cook for about one minute. If you love a little heat, sprinkle in the red pepper flakes now. Keep stirring occasionally to ensure that the garlic turns a beautiful golden brown without burning—this step builds the fragrant, nutty base for your sauce that truly sets it apart.
Step 3: Add Tomato Paste and Tomatoes
Stir in the double-concentrated tomato paste, cooking it for two to three minutes until it deepens in color and releases its rich aroma. This intensifies the sauce’s tomato flavor and adds body. Now add your hand-crushed tomatoes along with the fresh basil sprigs and kosher salt. Turn the heat up to medium-high and bring the mixture to a gentle simmer, letting all the ingredients mingle and flavor the sauce deliciously.
Step 4: Simmer and Season
Lower the heat to medium and let the sauce simmer uncovered for 25 to 30 minutes. Stir occasionally as the sauce thickens and the acidity of the tomatoes softens, melding with the garlic and herbs to create a harmonious profile. Taste toward the end and add more kosher salt if necessary, ensuring your sauce is balanced and bursting with flavor.
How to Serve Garlic Tomato Sauce from Fresh Canned Tomatoes Recipe
Garnishes
Freshness never goes out of style here. A few torn basil leaves scattered over the top right before serving enhance the sauce’s aroma and add a pop of color. For a touch of indulgence, a drizzle of extra virgin olive oil or a sprinkle of freshly grated Parmesan cheese can elevate the experience even further.
Side Dishes
This garlic tomato sauce pairs perfectly with al dente pasta — think spaghetti or rigatoni — letting the sauce cling to every bite. It’s also wonderful spooned over roasted or steamed vegetables, served alongside crusty bread for dipping, or as a topping for grilled chicken or fish for a simple but satisfying meal.
Creative Ways to Present
Why not turn this sauce into a base for shakshuka by adding eggs poached right in the pot? Or blend it up for a smoother tomato soup that carries a rich garlicky undertone. Spoon it over a homemade pizza crust for a fresh tomato twist that’s sure to impress friends and family alike.
Make Ahead and Storage
Storing Leftovers
Let the sauce cool completely before transferring it to an airtight container. Stored in the fridge, it keeps beautifully for up to 4 days, allowing you to enjoy that homemade goodness without the fuss of cooking every day.
Freezing
This Garlic Tomato Sauce from Fresh Canned Tomatoes Recipe freezes wonderfully. Portion it into freezer-safe containers or bags and store for up to 3 months. Thaw in the fridge overnight before reheating for a quick, satisfying meal starter anytime you want.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. You can add a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring in between to heat evenly and preserve the fresh flavors.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, juicy tomatoes, you can blanch, peel, and crush them for this sauce. Just be aware that fresh tomatoes might require a longer simmer to break down and develop the same depth of flavor.
Is it necessary to use whole peeled tomatoes?
Whole peeled tomatoes generally offer the best texture and flavor balance since you crush them yourself. Crushed or diced canned tomatoes tend to produce a thinner sauce but can work in a pinch.
Can I skip the red pepper flakes?
Yes! The red pepper flakes add a subtle warmth but are completely optional. If you prefer a milder sauce, leave them out without losing any of the sauce’s essential garlic and tomato character.
How long can I simmer the sauce?
Simmering for 25 to 30 minutes is ideal for flavor development and balancing acidity. However, if you want a thicker sauce, you can simmer longer on low heat while watching carefully to avoid burning.
What type of olive oil should I use?
A good quality extra virgin olive oil will add the best flavor, giving the sauce a fruity and slightly grassy note. Avoid overly bitter or harsh oils as they can overpower the delicate garlic taste.
Final Thoughts
This Garlic Tomato Sauce from Fresh Canned Tomatoes Recipe is one of those magical, everyday recipes that makes you feel like a kitchen wizard. Its vibrant, homey flavors are easy to achieve and versatile enough to elevate countless dishes. Once you give it a try, it’s bound to become a beloved staple in your cooking repertoire. So grab those cans, fire up the stove, and get ready to savor pure tomato-garlic bliss!
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Garlic Tomato Sauce from Fresh Canned Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This rich and flavorful homemade tomato sauce combines the sweetness of slow-simmered whole peeled tomatoes with the aromatic essence of garlic, fresh basil, and a touch of red pepper flakes. Enhanced by the depth of concentrated tomato paste and olive oil, this versatile sauce is perfect for pasta, pizza, or as a base for hearty dishes.
Ingredients
Tomato Sauce
- 10 cloves garlic, thinly sliced
- 2 (28-ounce) cans whole peeled tomatoes with juice
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup double-concentrated tomato paste (from a tube)
- 2 sprigs fresh basil
- 1/2 teaspoon kosher salt, plus more as needed
Instructions
- Prepare Tomatoes: Pour the canned whole peeled tomatoes and their juices into a large, deep bowl. Using your hands, squeeze and crush the tomatoes until a chunky sauce forms with pieces no bigger than 1 1/2 inches.
- Sauté Garlic: Heat 1/2 cup olive oil in a large Dutch oven over medium-low heat until shimmering. Add the thinly sliced garlic and cook for 1 minute to infuse the oil.
- Add Red Pepper Flakes: If using, add 1/4 teaspoon red pepper flakes and continue cooking, stirring occasionally, until the garlic turns golden-brown and fragrant, about 1 to 2 minutes.
- Cook Tomato Paste: Stir in 1/4 cup double-concentrated tomato paste. Cook while stirring often until the paste darkens in color and emits a fragrant aroma, approximately 2 to 3 minutes.
- Add Tomatoes and Basil: Add the crushed tomatoes, 2 fresh basil sprigs, and 1/2 teaspoon kosher salt to the pot. Increase the heat to medium-high and bring the sauce to a simmer.
- Simmer Sauce: Reduce heat to medium and let the sauce simmer gently, stirring occasionally, for 25 to 30 minutes. This allows the tomatoes to lose their acidity and the flavors to meld perfectly.
- Season and Serve: Taste the sauce and adjust salt as needed. Remove basil sprigs before serving. Use the sauce immediately or store for later use.
Notes
- For a smoother sauce, use an immersion blender after simmering.
- Adjust red pepper flakes according to your preferred spice level.
- This sauce freezes well for up to 3 months.
- Use high-quality canned tomatoes for the best flavor.
