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
- In a medium sauce pan, over low heat, cook the garlic until translucent. Don’t overcook or burn the garlic.
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.
Remove from heat. Stir in fresh basil.
Add salt and pepper to taste.
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.