Ingredients:
2 tablespoons olive oil
4 cloves garlic, chopped or minced
3 to 4 cans crushed tomatoes (28 oz each) or 12 to 15 fresh tomatoes, peeled and chopped
1½ teaspoons black pepper
4 to 6 tablespoons fresh basil (or 1 to 2 tablespoons dried basil)
1 tablespoon sugar (optional, to balance acidity)
⅓ cup grated Parmesan or Romano cheese
Instructions:
1. Heat olive oil: In a large saucepan over medium heat, warm the olive oil until shimmering.
2. Sauté garlic: Add the minced garlic and cook for about 1-2 minutes until fragrant but not browned.
3. Add tomatoes: Pour in the crushed tomatoes (or fresh tomatoes if using). Stir to combine.
4. Season: Add black pepper and basil. If you want a little sweetness to balance acidity, stir in the sugar.
5. Simmer: Reduce heat to low and let the sauce simmer gently for at least 30 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to thicken.
6. Finish with cheese: Stir in the grated Parmesan or Romano cheese just before serving to add richness and depth.
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