– 3 tablespoons extra-virgin olive oil – 2 garlic cloves minced – 1 can 28 ounces whole peeled San Marzano DOC tomatoes – 1-2 teaspoon sea salt – Italian parsley chopped (optional) – ¼ teaspoon red-pepper flakes (optional) – To Serve: – ¾ lb to 1 lb of cooked pasta of your choice I used penne
Cook time: 20 min
How to Freeze Italian Tomato Sauce It’s really easy to freeze this sauce. Allow the sauce to come to room temperature. Then put it in an airtight container (or a large zipped lock freezer bag) to chill in the refrigerator.
Which canned tomatoes should I buy? I typically buy San Marzano DOP. It’s important that you read your canned tomato label. If you can hunt down Pomodori San Marzano dell’Agro Sarnese-Nocerino, DOP, from the region of Campania. They are authentic and the BEST. They have less seeds and also, are naturally sweet. You could look for tomatoes in a can, jar or even a carton.
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