This is my simple tomato sauce. It is cooked very quickly over high heat to retain the fresh taste of the tomatoes.
1/4 cup of extra virgin olive oil
2 large garlic cloves, peeled and cut in half
3 1/2 pounds fresh tomatoes peeled, seeded, and diced, to yield 1 quart with juices (or canned Italian peeled plum
tomatoes)
5 fresh basil leaves
2 teaspoons of Kosher salt
Heat the olive oil in a 10-inch skillet over medium heat. When the oil is hot, add the garlic and sauté until it is golden. Carefully
add the tomatoes and their juices so they don’t splatter. Tear the basil leaves in half and add to the tomatoes along with the
salt. Cook at a brisk simmer over medium high heat, stirring occasionally, until reduced to a sauce-like consistency, 10 to 15
minutes.
Copyright 2004, Rosetta Costantino. All rights reserved.
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