Yield: 4 cups
Time: 25 minutes
Ingredients
1 can (30oz) San Marzano whole tomatoes,
1/3 cup extra virgin olive oil
3 medium garlic cloves, peeled, thinly sliced
1/3 cup basil leaves, washed and cut into 1-1/2 pieces
1 teaspoon kosher salt
Preparation
1. Puree the tomatoes through a food mill, or you can crush with your hands, or cut with a pair of scissors.
2. In a non-reactive pot, add the olive oil and place it over medium-high heat. When the oil starts to shimmer, add garlic.
3. Sauté the garlic until the edges start to turn brown, stirring continuously for about 30 seconds.
4. Add the tomatoes and the salt, be careful; the tomatoes will spatter.
5. Bring the sauce to a simmer and cook for about 12-15 minutes, or until the sauce reaches your desired consistency, stirring occasionally.
7. Turn off the heat, add basil, let cool.
Notes:
This sauce can be refrigerated for five days or stay in the freezer for up to three months. The tomatoes can either be pureed or left chunky. Cutting the tomatoes with scissors is my preferred method.
Comments