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Italian | |
| 6 cloves garlic 6 Tablespoons extra-virgin olive oil 28 oz can of whole plum tomatoes (packed in only tomato juice) salt and fresh cracked pepper to taste 3-4 leaves fresh basil for garnish Method: | |
| Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done! | |
Unrated | |
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