Ingredients
3 cloves of garlic, crushed
6 tablespoons olive oil
One 2-lbs can Italian tomatoes, coarsely chopped or crushed *
1 tablespoon fresh basil
Salt and pepper to taste
Directions
- In a medium sauce pan, over low heat, cook the garlic until translucent. Don’t overcook or burn the garlic.
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Add the canned tomatoes with their liquid and simmer over low heat, covered, until most of the liquid has evaporated (30-45 minutes). The sauce should be very thick and chunky.
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Remove from heat. Stir in fresh basil.
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Add salt and pepper to taste.
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Keep sauce in refrigerator for 3 days or store in air tight container in freezer for up to 1 month.
* A NOTE: I purchase the canned Italian tomatoes at Costco.
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