Ingredients
- olive oil
- garlic
- tomatoes
- bazil
- crushed red pepper
- salt
Directions
Chop up some garlic into a cold pan, add some olive oil, heat a while
but don't brown. Add tomatoes, simmer a while, add basil, pepper,
salt. Simmer a while longer. Serve. Total cooking time 10-15
minutes for canned tomatoes, longer for fresh.
Quantities are variable, depending upon personal taste and
circumstances. Oil varies from 1 tbsp to 4 tbsp. Garlic varies from
2 cloves to 12 cloves or more for real garlic-freaks. One two-pound
can of Italian plum tomatoes makes 2-3 servings of sauce. Fresh plum
tomatoes are best, but be sure to cut the skin pieces small for a good
texture. If you use canned tomatoes with salt, be sure to add less
salt yourself. Fresh basil is best, frozen basil will do, but dried
basil won't make the sauce I'm describing. If you want peppers or
mushrooms or anything else in this sauce, cook it separately and add
only just before serving.