Buvette Tomato Sauce

By stancec44

Always double the amount of sauce for a single recipe of meatballs.

This sauce must be cooled before being refrigerated, and can be kept, refrigerated, for up to 2 weeks.

Ingredients

• 1/4 c. extra virgin olive oil
• 1 spring fresh basil
• 3 garlic cloves, peeled & finely chopped
• 1-28 oz can crushed tomatoes, preferably San Marzano
• 1 1/2 tsp. coarse salt
• Pinch red chili flakes

Preparation

Step 1

Place the olive oil in a lg. saucepan over low heat. Add the basil and garlic and cook until just golden, about 5 minutes. Add the tomatoes and their juices along with the salt and chili flakes. Let the sauce simmer over low heat until thick, about 45 minutes. Remove and discard the basil sprig before serving.