Ingredients

1/4 cup of extra-virgin olive oil

4 cloves of garlic sliced in half

1 35oz can of imported Italian tomatoes

salt & pepper to taste

3 leaves of basil, washed, patted dry and chopped

Preparation

  1. Place garlic and olive oil in large sauce pan.
  2. Turn heat to medium and cook until garlic is soft and lightly browned.
  3. Crush the tomatoes and add with their juices.
  4. Fill empty tomato can 1/4 of the way with water and add to the tomatoes. Season with salt & pepper to taste.
  5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more.