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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
6 26- to 28-ounce can(s) italian plum tomatoes |
1/2 cup(s) olive oil |
1/2 cup(s) coarsely chopped garlic (from about 24 cloves garlic) |
24 fresh basil leaves, sliced |
4 teaspoon(s) chopped flat-leaf parsley |
2 teaspoon(s) salt |
freshly ground black pepper, to taste |
Directions:
1. Drain tomatoes in colander set in a large bowl for 5 minutes. 2. Reserve tomato liquid. In a large pot, heat olive oil over medium heat. When oil is hot, add garlic and cook it, stirring for about 5 minutes or until it is golden brown. If garlic starts to cook too quickly, reduce heat. Add basil, parsley, salt and pepper to taste. Cook mixture for 30 seconds. Add tomatoes, increase heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce heat and simmer sauce for about 10 minutes or until tomatoes break down. Add reserved tomato liquid. Increase heat to high and bring sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape bottom of the pan to prevent sauce from burning. Transfer sauce to a bowl and set aside for about 1 hour or until it cools to room temperature. Transfer to a tightly covered storage container and refrigerate it for up to 1 week or freeze it for up to 1 month.
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