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Quick Canned Tomato Sauce

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Quick Canned Tomato Sauce

Quick Canned Tomato Sauce
Stephen Davis Phillips
Provided by:
total prep


  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled and sliced
  • 1 peperoncini, crumbled
  • 2 teaspoons dried oregano, perferably imported Italian
  • 10 canned tomatoes (about 1 28-ounce can)
  • Kosher salt and freshly ground pepper


  • Place the oil and garlic, pepperoncini and oregano in a large high-sided skillet. Turn the heat to medium-high and cook until the garlic becomes fragrant and just begins to color, a couple of minutes or so. Add the canned tomatoes in a single layer, breaking them into the pan with your hands; season them with a little salt and pepper. Fry the tomatoes, adjusting the heat if the pan gets too hot, and stirring occasionally until the tomatoes soften, about 10 minutes. Simmer the sauce, breaking up the pieces of tomato with a fork. Cook until the liquid evaporates and the sauce concentrates, about 5 minutes longer. Adjust the seasoning with salt and pepper.