1/4 cup EVOO
7 garlic cloves, peeled & slivered
Pinch of crushed red pepper flakes
1 teas salt
1 large fresh basil (or 1/4 teas dried oregano)
1.Pour tomatoes in large bowl and crush with your hands. Pour 1 cup water into can, slosh around to get juices, reserve.
2.Use a large skillet, not a deep pot. (A skillet allows the water to evaporate quickly, so the tomatoes are just cooked through as the sauce becomes thick.)
Heat skillet over medium heat, heat the oil. When it's hot, add garlic.
3.As soon as garlic is sizzling, add the tomatoes, then the reserved water. Add red pepper flakes, oregano if using, and salt. Stir.
4.place basil sprig, including stem, on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a dep orange, about 15 minutes. Discard basil.
YIELDS 3 1/2 cups, enough for a pound of pasta.
TIME: 25 minutes
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