How to make Tomato Sauce | Sauce and Condiments

Quick Tomato Sauce

Makes about 4 cups
To freeze, cool the sauce completely and transfer to a freezer-safe container. Press a layer of plastic wrap directly on the surface, cover the container, and freeze for up to 3 months. Defrost in the microwave, or in the refrigerator overnight.
Cook 3 tablespoons extra-virgin olive oil and 3 minced garlic cloves in medium saucepan over medium heat, stirring often, until garlic is fragrant but not browned, about 2 minutes. Stir in one 28-ounce can crushed tomatoes and one 14.5-ounce can diced tomatoes and their juice. Bring to simmer and cook until slightly thickened, about 20 minutes. Stir in 3 tablespoons chopped fresh basil and ¼ teaspoon sugar and season with salt to taste. (Sauce can be refrigerated for up to 4 days.)