I do not want to write a description, but I have to so.....
- Carbohydrate 8.9551575 g
- Cholesterol 0 mg
- Fat 0.311969999775 g
- Fiber 0.921374977111816 g
- Protein 1.6988625 g
- Saturated Fat 0.056212499968932 g
- Serving Size 1 1 Serving (26g)
- Sodium 159.807812499996 mg
- Sugar 8.03378252288818 g
- Trans Fat 0.0422531249939069 g
- Calories 41 calories
Step-by-step
- Soak bottom of pain with olive oil (do not want garlic to absorb the oil)
- Simmer garlic and olive oil a long time on low (get a little brown)
- Take a scoop of sauce and mix into mixture and simmer for a while
- Add a pinch of Italian seasoning mix
- Add equal parts crushed tomatoes in puree (or chopped)
- Add fresh basil
- Add pinch of sugar and salt
- Uncover on low for a long while
How long should garlic actually sit in olive oil before the tomatoes go into the pan? Temperature control governs this phase completely. Maintaining low heat prevents the garlic from turning acrid while rendering its aromatic compounds into the fat. Coating the bottom of the pan thoroughly with oil creates a thermal buffer that shields the cloves from scorching during the initial long simmer. Achieving a pale golden color on the garlic signals the exact moment to introduce the first spoonful of tomato sauce. Adding that initial scoop halts the browning process instantly through moisture introduction. Blending the Italian seasoning mix into this warm oil base allows the dried herbs to bloom before the high-water-content crushed tomatoes dilute the temperature. Simmering the mixture uncovered over low heat encourages excess water to evaporate steadily. Reducing the volume concentrates the natural sugars present in the tomatoes, thickening the sauce without requiring commercial starches or reductions. Incorporating a pinch of granulated sugar balances the natural acidity of the fruit, though it remains optional depending on the ripeness of the canned tomatoes used. Tearing fresh basil leaves rather than chopping them releases essential oils along the cellular tear lines rather than bruising the foliage against a knife blade. Long, unhurried simmering transforms raw canned tomatoes into a cohesive sauce with a glossy finish. Pair this sauce with long strands of extruded pasta like spaghetti, because smooth profiles hold oil-based tomato sauces more effectively than ridged short shapes which tend to trap heavy, meat-laden ragus in their grooves.
