Simple Tomato Sauce (Garlic, Olive Oil, Basil)

This is the sauce that every other tomato sauce builds on.

It’s not marinara (which has more ingredients). It’s not bolognese (which has meat). It’s not puttanesca (which has anchovies and capers). It’s just tomatoes, garlic, olive oil, and basil—treated properly.

Master this and you have the foundation for pasta, braises, soups, shakshuka, and countless variations. It’s the most useful sauce in the Mediterranean repertoire.

The Three Pillars

Every element matters in a sauce this simple:

1. The Tomatoes Use whole peeled tomatoes, not crushed or pureed. Crush them by hand for the best texture. San Marzano tomatoes are worth the extra cost—they’re sweeter, less acidic, and have fewer seeds.

2. The Garlic Slice it thin, cook it gently. You want it golden and fragrant, not brown and bitter. The garlic should infuse the oil, not dominate the sauce.

3. The Olive Oil Don’t skimp. The oil should separate from the tomatoes during cooking—that red pool on top is the sign of a properly made sauce. Use oil you’d be happy to dip bread into.

Best Uses

For pasta:

• Toss with spaghetti or penne
• Add cheese (Parmesan, Pecorino, or ricotta)
• Use as a base for more complex sauces

For braises:

• Add white beans for a quick stew
• Braise fish or chicken in the sauce
• Add vegetables for a ratatouille-style dish

For eggs:

• Make shakshuka (add cumin, paprika, and eggs)
• Serve with fried or poached eggs

For vegetables:

• Simmer with zucchini or eggplant
• Serve over roasted vegetables
• Use as a dipping sauce

The Oil Separation

A properly cooked tomato sauce shows a layer of red oil on top. This isn’t a flaw—it’s the goal.

The oil carries flavor. It coats the pasta, enriches the sauce, and provides mouthfeel. If your sauce doesn’t separate, either:

• You didn’t cook it long enough
• You used too little oil
• You used crushed tomatoes instead of whole

Variations

Arrabbiata: Add more red pepper flakes (1 tsp) for a spicy version.

Puttanesca: Add capers, olives, and anchovies while simmering.

Vodka Sauce: Add 1/4 cup vodka and simmer for 5 minutes. Finish with cream.

Butter Tomato Sauce: Replace half the olive oil with butter for a richer, silkier sauce.

Herbed: Add oregano, thyme, or rosemary with the basil.

Onion Base: Add a diced onion with the garlic for more sweetness and depth.

Fresh vs. Canned Tomatoes

Canned tomatoes:

• Consistent quality year-round
• Already peeled
• Better for sauces (higher pectin content)

Fresh tomatoes:

• Seasonal (summer only)
• Need to be peeled and seeded
• Better for raw preparations

For this sauce, canned is almost always better. Save fresh tomatoes for salads and bruschetta.

Storage

Refrigerator: Keeps for 5–7 days. The flavor improves after a day.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator.

Canning: If you’re experienced with canning, this sauce can be processed in a water bath for shelf-stable storage.

Related Recipes

• Pasta Pomodoro — this sauce’s most famous application
• Tomatoes: Canned vs. Fresh — when to use which
• Building Flavor with Aromatics — the technique behind this sauce

Part of The Mediterranean Sauce Kit