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If you want to control the flavors and ingredients in spaghetti sauce, create your own! For a quick tomato and olive oil sauce that tastes fresh, simmer canned tomatoes in garlic, olive oil, and fresh basil. You can also make a meat spaghetti sauce that uses classic herbs and cooks until the meat is tender. Marinara sauce is also easy to make at a moment’s notice. Crush 6 cloves of garlic with the back of a knife. Peel 6 cloves of garlic and set them on a cutting board. Use the flat blade of a chef’s knife to press down firmly on each clove of garlic.
The pressure will crush the garlic and release flavor. Sauté the garlic in olive oil for 2 to 3 minutes. Turn the burner to medium and heat the garlic until it becomes golden brown. Stir the garlic occasionally so it cooks evenly. Stir in the tomatoes with their juice and season with salt and pepper.
Add salt and pepper according to your taste. Stir and simmer the sauce for 10 to 15 minutes over medium-high heat. Turn the burner up to medium-high so the sauce begins to bubble steadily. Stir the sauce occasionally as it cooks and thickens. The tomato juice should evaporate as the sauce cooks.
Stir in the rest of the olive oil and crush the tomatoes with a spoon. Use the back of a wooden spoon to crush the tomatoes. Cook the sauce for 2 to 3 minutes and turn off the burner. Continue to simmer the sauce until the oil turns red. Then turn off the burner and serve the sauce.
Stir in fresh basil and serve the sauce over pasta. Add 10 fresh basil leaves and stir them into the sauce. You can leave the basil whole or chop it. Spoon the sauce over cooked pasta and serve it immediately. Store the leftover sauce in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it for up to 6 months.