Simple Tomato Sauce

YIELD about 2 cups

Can be covered and refrigerated for up to 1 week.

1 28 ounce can diced tomatoes
4 garlic cloves minced
1 Tablespoon tomato paste
1 teaspoon olive oil
1/8 tsp red pepper flakes
1 Tablespoon fresh minced basil
salt & pepper

Pulse the tomatoes with their juice in a food processor until mostly smooth, about 10 pulses. Cook the garlic, tomato paste, oil, and red pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the processed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste.




from the America's test kitchen healthy family cookbook