Preparation:
In a large frying pan over medium heat, warm the oil. Add the garlic and saut‚ for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes. Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15-20 minutes.
Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.
Makes about 2 cups
Note* I use 2 cans,like lots of sauce, can keep leftover, if any to use in lots of ways. |
