Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
2 cloves garlic -- minced
12 plum -- (roma) tomatoes
-- peeled *or*, seeded
-- and chopped
28 ounces plum -- (roma) tomatoes
-- chopped with
-- juices, canned
8 large fresh basil leaves -- coarsely chopped
salt and freshly ground pepper |
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. |
