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Five Minute Tomato Sauce Recipe

I'm very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say "with added puree" - this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across with added basil in it - this is actually fine. Any leftover sauce keeps well in the refrigerator for three or four days.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon fine grain sea salt
  • 3 medium cloves of garlic, finely chopped
  • 1 28-ounce can crushed red tomatoes
  • zest of one lemon

Instructions

  1. Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. 

  2. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Serves 8