Ingredients
- olive oil
- garlic
- tomatoes
- bazil
- crushed red pepper
- salt
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.