Tomato Sauce with Basil:
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper
Put the olive oil and garlic in a saucepan and cook until fragrant, 2
minutes. Add tomatoes and salt. Break up the tomatoes into small chunks
with a wooden spoon and bring to a boil over high heat, lower heat to a
brisk simmer, and cook until thickened, about 30 to 40 minutes. While
sauce cooks, tear basil leaves into small pieces. Remove the sauce from
the heat, stir in the basil, and adjust seasoning with salt and pepper,
to taste.
Yield: approximately 4 cups
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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