- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 4 fresh basil leaves hand-torn
- 1 can crushed tomatoes - (16 oz)
- 1 pinch sugar
- Kosher salt to taste
- Freshly-ground black pepper to taste
Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil.
This recipe yields 2 cups.