I almost forgot I had this recipe until someone gave me some fresh basil from their garden. I got the makings of the recipe from an Italian chef in Houston. After a few tries of balancing the ingredients he told me he uses, I liked my results. I hope you will too.
INGREDIENTS:
- 1 28 oz. can of whole peeled tomatoes, preferably containing San Marzano tomatoes.
- 1 Firmly packed tablespoon of chopped garlic
- 1/3 Cup red wine
- 1/2 Tsp. red pepper flakes
- 1/3 Cup extra virgin olive oil
- 2 Tbsp chopped fresh basil
- 1 Tsp. kosher salt
- 1/2 Tsp. ground black pepper
- 1/2 Tsp. sugar
INSTRUCTIONS:
- In a medium sauce pan, sauté the garlic and pepper flakes in the olive oil over medium high heat for 30 seconds to a minute.
- Add the wine and let it reduce a little (approximately 5 minutes)
- In a bowl, add the tomatoes and its juices. Using your hands, crush them well until they render a chunky sauce.
- Add the crushed tomatoes to the pan. (if you like a smooth sauce, you can puree the tomatoes in a food processor or blender.)
- Add the salt, pepper and sugar.
- Simmer for 30 minutes. Then add the basil and simmer for an additional 5 to 10 minutes.
