Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened, about 15 minutes.
- Taste and adjust seasoning, if desired. Serve the sauce over cooked pasta.
Interesting Facts
- This sauce is a great way to use up leftover tomatoes from your garden.
- This sauce can be frozen for up to 3 months.
- You can add cooked ground beef or sausage to this sauce for a heartier meal.
