Yield: About 1 quart
- ¼ cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
- 1 tablespoon lemon juice
- kosher salt
- peperoncino (Italian red pepper flakes)*
- 10 fresh basil leaves, torn into small pieces
- freshly ground black pepper
* If you can’t find Italian red pepper flakes at your Italian market, use generic red pepper flakes
- Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.
- Slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes.
- Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with salt and pepper if necessary.
This sauce freezes nicely. To make a big batch using a bigass S&W can of whole tomatoes from Costco, increase the ingredients thusly:
- tomatoes: 106 ounces
- garlic: 24 cloves
- olive oil: 12 ounces
- basil: 30 leaves
- pepper flakes: about 3 teaspoons
- juice of 1 lemon
Adapted from http://lidiasitaly.com/recipes/detail/589