Chef Marlene Sorosky shows us how to make a fresh and delicious 10-minute tomato sauce from her grandmother’s recipe.
She brings together the flavors of organic olive oil, pressed garlic, fresh basil and, of course, lycopene rich tomatoes.
10-Minute Tomato Sauce
Healing Quest Episode 605
with Marlene Sorosky Gray
Here’s a sauce that takes less time to make than pasta takes to cook. You’ll love it on pasta, but don’t stop there. It’s also delicious on chicken, swordfish, snapper, meatloaf, zucchini, eggplant and omelets. In fact, you may want to double or triple the recipe and keep some in the freezer for impromptu meals.
- 3 tablespoons organic extra virgin olive oil, divided
- 2 garlic cloves, minced
- 1 can (28 oz.) organic diced tomatoes in juice
- 2 tablespoons chopped fresh organic basil
- Pinch cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1/2 of a 16 oz. package organic whole wheat spaghetti, cooked, for serving
- Grated Parmesan cheese, for serving, optional
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic and sauté for one minute. Add tomatoes, basil, and cayenne and bring to a boil. Boil slowly for 5 minutes or until thickened slightly.
If desired, spoon over cooked pasta and top with a sprinkling of grated cheese.
Makes 3 cups sauce; 4 to 5 servings.