Sambuca Tomato Sauce

This recipe has all the elements to enhance lightly grilled summer shrimp, steamed cherrystones or mussels & maybe even as a base for stewed quarters of blue crab. The anise flavor of Sambuca should meld beautifully with the brightness of fresh tomatoes & the pungency of fresh Genovese basil. The author suggested it on bruschetta (mmmm toasty grilled chunks of olive oil brushed country bread!) This recipe was a Washington Post 2008 Top Tomato Recipe Contest finalist from Susan Lee Mahan of Bethesda. Strong work Susan! She also suggests slipping the tomato skins before proceeding with the recipe - up to you - I don't mind them a bit. Dreaming of summer 'maters.... I hope lining up some outstanding tomato recipes doesn't constitute "counting yer chickens..."

• Ready In: 22 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup olive oil (plus more for drizzling)
• 2  garlic cloves, cut into thin slices
• 2 1⁄2 lbs tomatoes, ripe plum (peeled and seeded)
• 1  teaspoon red pepper flakes, crushed
• 1⁄2 teaspoon sugar
• 1  teaspoon salt
• 1  teaspoon black pepper, freshly ground
• 1⁄4 cup  sambuca romana
• 4  tablespoons basil leaves, shredded

Directions

1. Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
2. Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
3. Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
4. Adjust seasoning as needed; drizzle with a little oil just before serving.