Prep 15 mins
Cook 40 mins
The best -- comes from Alice Waters' The Art of Simple Food.
- 1⁄4 cup olive oil
- 10 garlic cloves
- 2 (28 ounce) canswhole san marzano tomatoes
- salt, to taste
- 1⁄4 cup fresh basil, julienned
- Sautee the garlic in olive oil until it starts to sizzle, about 1 minute.
- Add the tomatoes, cover, bring to a boil, add salt.
- Reduce to a simmer, let cook for 20-25 minutes.
- Add a handful of fresh basil (or substitute parsley), to taste.
Lovely simple sauce and very versatile - this is something that everyone should learn to make properly. May I make a suggestion re fresh basil - after your sauce as come to a simmer place the chopped basil on top (DO NOT STIR) and leave it there until the sauce is cooked - then stir thru.
DH said, "I hope you NEVER buy jarred sauce again!" You've got to love a simple sauce that tastes like summer in Italy (well, what I imagine Summer in Italy would taste like!) I think the key is to just bring the garlic to sizzle, not to brown it or overcook it. I am willing to bet this would be out of this world if make with fresh summer tomatoes warm from the sun! Wonderful recipe, Dria - thanks so much for sharing! Made for PAC Spring 2010 - you were adopted (and thank goodness for that!)
going to finally try this, but add SUGAR at the end to get it just right, i like it a little sweet. So simple tho, this is a great sauce, TESTING again too.