Fresh Tomato Sauce

Priscilla Martin

Ingredients:
5 large Tomatoes
¼ cup Olive Oil
4 large cloves Garlic, finely minced
1/3 cup fresh Basil
1 teaspoon Salt, Black Pepper and Red Pepper Flakes

No need to peel tomatoes – just wash, dry, and cut out cores. Cut tomatoes in half and squeeze out the juice and seeds into a strainer placed over a mixing bowl or large measuring cup. Coarsely chop tomatoes. In large skillet combine olive oil and garlic over medium heat. As soon as the first bits of garlic start to brown – add your tomatoes. Stir well. Let simmer without stirring over medium-high heat until tomatoes start to look soft. Press tomatoes down with wooden spoon. Add about half the basil, 1 teaspoon of salt and 1 teaspoon of pepper – stir well. Simmer briskly until thick sauce. Add some strained tomato juice if desired. Stir in the remaining basil at the end. Add additional salt and pepper to taste. Cooking time should take approximately 10 minutes and makes enough for one pound of pasta.