Water Is the Most Important Ingredient

Ingredients

• 2 tbsp Olive Oil (extra virgin preferred)
• 2 cloves Garlic (minced)
• 2 cup Canned Crushed Tomatoes (prefer no‑salt variety)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Water (add only if sauce reduces too much)

Instructions

1. Prep Garlic

   Peel and mince the garlic cloves on a cutting board.

   Time: PT2M

2. Fry Garlic

   Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden, being careful not to let it burn.

   Time: PT2M

   Temperature: Medium

3. Add Tomatoes and Simmer

   Pour in the crushed tomatoes, stir, and bring to a gentle boil. Reduce heat to a low simmer and cook for 8 minutes, allowing the sauce to thicken. If the sauce reduces too much and becomes overly salty, stir in the ¼ cup water to bring it back to the desired consistency.

   Time: PT8M

   Temperature: Low simmer

4. Season and Serve

   Add salt and freshly ground black pepper to taste. Give the sauce a final stir, remove from heat, and serve over pasta, as a pizza base, or as a dip.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

2 g