Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Extra-virgin olive oil
2 sm Garlic cloves, minced OR
Crushed and peeled*
2 1/2 lb Plum tomatoes, peeled,
Seeded and finely chopped
OR one 35-oz. can and one
14-oz. can of Italian plum
Tomatoes, lightly drained
And finely chopped
1/4 ts Salt
1/2 ts Pepper
2 tb Shredded fresh basil

1. In a medium nonreactive skillet, heat the oil over moderately low
heat. Add the garlic and cook, stirring, until golden, about 4
minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and
pepper. Cook, stirring occasionally, until thickened, about 30
minutes. Soft bits of tomato will remain, and the sauce should be
thick enough to hold its shape on a spoon. (The sauce can be made
ahead and kept covered in the refrigerator for up to 4 days or frozen
for up to 3 months.) Stir in the basil just before serving. *
Crushed, peeled garlic cloves can be discarded after browning for a
very subtle flavor or left in and discarded at the end of cooking for
a slightly more emphatic garlic taste. More often than not I used
minced garlic and leave it in. This gives the sauce a strong garlic
flavor. NOTE: Many southern Italians refer to a quick tomato sauce as
"marinara" because it could be made at a moment's notice by a
fisherman's wife upon her husband's return. Serve over breaded or
fried foods or mixed into baked pasta dishes or spaghetti, it is the
most common southern Italian tomato sauce. I like to make a simple
marinara, which I can later adjust by adding sauteed onions, other
fresh herbs, such as oregano, parsley, marjoram or rosemary, or by
adding hot peppers. Food and Wine, August, 1990

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