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Simple Tomato Sauce

Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.

  • Yield: Makes 2 1/2 cups

Source: Everyday Food, July/August 2010


  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes, (optional)
  • 1 can (28 ounces) whole peeled tomatoes
  • Coarse salt and ground pepper
  • 1 teaspoon minced fresh oregano leaves


  1. In a medium saucepan, heat olive oil over medium-high. Add garlic; cook until fragrant, about 1 minute. Add red-pepper flakes (optional) and tomatoes, breaking them up as you go. Season with salt and pepper. Bring to a boil, then reduce to a rapid simmer. Cook, stirring often, until sauce thickens, about 15 minutes. Stir in oregano leaves.

Cook's Notes

To store, refrigerate, up to 4 days, or freeze, up to 1 month.

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