This recipe makes about 5 cups of sauce
1/2 cup extra virgin olive oil
16 garlic cloves, crushed
6 pounds of ripe plum tomatoes, peeled, coed and seeded or
2 cans (35 oz) of peeled plumed tomatoes, seeded and crushed with their liquid or
2 cans (35 oz) of crushed tomatoes
Salt
Red or black Pepper
10 fresh basil leaves, washed, dried and cut into ribbons
In a large saucepan, heat the olive oil over medium heat. Add the garlic and saute until lightly brown, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season with salt and the pepper of your choice.
Lower the heat to medium-low and simmer, breaking up the tomatoes with a whisk s they cook (if using cans of crushed, just lightly stir) until the sauce gets chunky and thick, about 20 minutes. Remove the garlic cloves if desired. Cook another 5 minutes, than add the basil. Taste the sauce and adjust the salt and pepper to your liking.
Cook another 10 minutes.
Use this recipe for egglpant, veal or chicken parm, pasta, rice, saute baby vegetable!
Feel free to post any recipe requests or ideas for this fall!!!
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