1/4 cup extra-virgin olive oil
2 small garlic cloves (I used four. Love garlic.), minced or crushed and peeled
4 1/2 cups peeled and seeded fresh, or canned and drained, Italian plum tomatoes (I used regular tomatoes), finely chopped or whirled in a processor or blender
Salt and pepper
2 tablespoons fresh basil or other herb (Italian seasoning used here)
Heat the oil and minced or crushed garlic gently in a small saucepan until the garlic is golden. If desired, discard the garlic. Add the tomatoes, salt and pepper and cook gently for 30 minutes or until the juices are reduced and the oil separates from tomatoes. The sauce should be thick enough to hold its shape on a spoon. Stir in the basil or other herbs and stir over heat 5 minutes. Makes about 3 1/2 cups.
Variations include sauteing chopped onion (I added a medium-sized onion) with the garlic and seasoning with oregano, basil, parsley, marjoram or rosemary.
Adapted from "We Called It Macaroni" by Nancy Verde Barr
Thursday, February 14, 2002
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