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4 servings


0 hours 5 mins


0 hours 12 mins


0 hours 17 mins

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3 Heaping Cups of Mixed Chopped Tomatoes

1 Tbsp. Olive oil

2 Garlic Cloves, finely chopped

1 Tsp. dried Oregano

1 Tsp. onion powder

Salt & freshly ground black pepper to taste

Small handful of fresh basil leaves


1. Heat the oil over medium heat. Add garlic and sauté until the garlic is soft and fragrant. About 2 minutes.

2. Add all the chopped tomatoes, salt and pepper, oregano and onion powder and stir. Cook until the tomatoes release all their juices, get soft and create a light sauce. (About 10 minutes) Taste and adjust seasoning as needed. Finish the sauce with fresh, torn basil leaves.

NOTE: There is nothing better than a delicious, in season summer tomato. Farmers markets and roadside vegetable stands often have some of the freshest and most delicious tomatoes out there. (Can you tell it is summer when I’m writing this and those tomatoes are fabulous?) However, tomatoes you find at the grocery store will work just fine. I like to get a variety of different tomato types (heirloom, beefsteak, plum, cherry, etc.) and chop them into large chunks. They will break down as they cook.

This recipe is fast and can be used to top pasta like my Linguine and Shrimp recipe or to top chicken and fish. Try it….you may never buy a jarred sauce again.