Makes about 5 cups
- 2 cloves garlic, lightly crushed
- 1/4 cup extra-virgin olive oil
- Two cans (28 ounces each) diced tomatoes, with their juice
- Kosher or fine sea salt
- 5 large fresh basil leaves, shredded or torn
DirectionsWarm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes (the oil will spatter) and stir to coat with the oil. Season with 1 tsp salt, raise the heat to medium-high, and bring the tomatoes to a simmer. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes.
Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like.
Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.