Which Canned Whole Tomatoes Make the Best Sauce?

Ingredients

• 2 cans Whole Peeled Tomatoes (28‑oz cans, peeled, packed in juice)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 2 cloves Garlic (minced)
• 0.25 cup Fresh Basil (loosely packed, chopped)
• 0.125 teaspoon Granulated Sugar (pinch to balance acidity)
• 0.5 teaspoon Salt (kosher or sea salt, to taste)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Open and Drain Tomatoes

   Use a can opener to open the cans. Drain the juice into a bowl (reserve a few tablespoons for adjusting sauce consistency) and set the tomatoes aside.

   Time: PT5M

2. Roughly Chop Tomatoes

   Using a chef's knife, break the whole tomatoes into bite‑size pieces.

   Time: PT5M

3. Heat Olive Oil

   Place the saucepan over medium heat and add the olive oil.

   Time: PT2M

   Temperature: medium

4. Sauté Garlic

   Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, stirring constantly.

   Time: PT1M

   Temperature: medium

5. Add Tomatoes

   Stir the chopped tomatoes (with reserved juice) into the pan.

   Time: PT1M

   Temperature: medium

6. Season Lightly

   Add the pinch of sugar, salt, and black pepper. Stir to combine.

   Time: PT30S

7. Simmer Sauce

   Reduce heat to low and let the sauce simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, about 15 minutes.

   Time: PT15M

   Temperature: low simmer

8. Finish with Basil

   Stir in the chopped fresh basil and cook for another minute.

   Time: PT1M

   Temperature: low

9. Taste and Serve

   Taste the sauce, adjust seasoning if needed, then serve over pasta, pizza, or your favorite dish.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

20g

Fat

5g

Fiber

3g