Keep this Homemade Tomato Sauce in your back pocket for lazy days and last-minute dinners. The recipe is simple to prepare and tastes great after a short simmer time (just 15 minutes).
In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (be careful; they may splatter when they hit the hot oil, so keep the lid handy), diced tomatoes and their juice, basil, oregano, and sugar.
Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
Notes
Sugar: This is an optional sauce ingredient; I prefer just 1 teaspoon to balance out the acidity in the canned tomatoes. Sweeten to taste or feel free to omit.
Yield: This recipe makes 4 cups (1 quart) sauce, enough for 8 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.