Ingredients
- Fresh tomatoes. Plum tomatoes are best because they are more meaty.
- garlic
- olive oil
- pepper (white, if you have it)
- fresh bazil, chopped (dried, if you don't have fresh)
- fresh italian parsley chopped (leave it out if you don't have it)
Directions
Chop up the tomatoes-some very fine, some chunks. Tilt up the
saucepan, make a small puddle of oil at the bottom edge, and brown the
garlic over low heat until it is just golden. If you leave the clove
whole, you will need to use lower heat and longer, but can remove the
clove. If you chop it, it will go faster and you will have garlic
chunks. Your choice.
Add the tomatoes and other seasonings. With the best tomatoes, use a
light hand with garlic and seasonings.
Simmer for only as long as it takes to drive off some moisture and
blend the flavors, but not so long as to drive off (m)any of the
flavors. Ten minutes could be enough. Don't cook any longer than 20
minutes.