Marinara Sauce

• tomato, crushedor one 400g tin6 piece
• garlic, crushed3 clove
• olive oil2 tbsp
• saltto taste½ tsp
• sugar (optional)optional, balances acidity¼ tsp
• basil, torn (optional)finish¼ bunch

Method

1. 1

   Warm olive oil in a saucepan; add crushed garlic.

   Don't let the garlic brown.

2. 2

   Add crushed tomatoes, salt, and a pinch of sugar.

   Sugar balances acidity if tomatoes are tart.

3. 3

   Simmer uncovered until thickened.

   Stir occasionally; finish with torn basil.

4. 4

   Taste and adjust salt and sugar; sauce should be bright, not sharp.

5. 5

   For a smoother sauce, blend briefly with an immersion blender; otherwise leave rustic.

   Cool slightly before storing — keeps 5 days in the fridge.

Per serving

85

kcal

2g

protein

8g

carbs

6g

fat