Ingredients
- /4 cup olive oil
- cloves garlic, chopped
- (28 ounce) cans crushed tomatoes
- pinch salt
- pepper to taste
- tablespoon dried parsley
- leaves fresh basil
- cup water
Instructions
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Step 1
I start by warming the olive oil in a skillet over medium heat. Once it shimmers, I add the chopped garlic and let it gently brown, releasing its aroma—take care not to burn it. Next, stir in the crushed tomatoes, salt, pepper, parsley, and basil leaves. Pour in the water and bring the mixture to a boil. Then reduce the heat to low and let it simmer for about two hours, stirring occasionally so nothing sticks to the bottom of the pan. The long simmer deepens the flavors and thickens the sauce naturally. Taste and adjust the seasoning before serving. The result is a cozy, homemade sauce that tastes like it came from grandma’s kitchen.
Chef's Tip
For an extra burst of flavor, add a splash of red wine vinegar during the last 30 minutes of simmering—it brightens the tomatoes without adding carbs.
Storage Tips
Store leftover sauce in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop.
Variation Tips
Spoon it over spiralized zucchini noodles for a classic keto spaghetti dinner, or spread it as a pizza sauce on fathead dough. For a heartier meal, brown some ground beef or Italian sausage and stir it in during the last 30 minutes.