Summer Tomato Sauce

Submitted by Amy R, found on

This sauce is very bright and fresh tasting despite the canned tomatoes. The zest really makes the sauce. The original recipe calls for the zest of an entire lemon but we find that too lemony. The sauce is incredibly versatile and easy – pasta, fresh basil, and parmesan make an easy meal.

28 oz can crushed tomatoes (avoid ones with added sugar or seasonings)
½ to 1½ tsp crushed red pepper flakes (to taste; 1 1/2 is quite spicy if you are serving kids)
3 cloves garlic, minced
½ tsp sea salt or ¼ tsp table salt
¼ C extra virgin olive oil
zest of ½ lemon

Combine garlic, olive oil, salt, and red pepper in a cold saucepan. Heat over medium high just until bubbling and fragrant, but before garlic begins to brown. Add tomatoes and simmer a few minutes, stirring frequently. It will seem like the oil will not incorporate into the sauce (it pools around the edges), but continue stirring. and it will do so once the sauce begins to cool. Turn off heat and stir in lemon zest.

: to be added


1 Comment

Filed under Marinades and Sauces

One response to “Summer Tomato Sauce

  1. We always used canned tomatoes for sauce. The truth is, you don’t know how long the store-bought ones have been sitting there. Unless you have your own garden full of them (I never get that many, for some reason), canned is the best way to go. I’ve even seen taste tests where people prefer canned. I think that is because they are ‘processed’ at the peak of flavor.
    I like the idea of how simple this recipe is. My husband makes killer sauce, but it has all the Italian spices and meat, too. This sounds like something very refreshing for a weeknight meal!

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