Ingredients
2 tablespoons olive oil
4 cloves garlic, chopped or minced
3 to 4 cans crushed tomatoes (28-ounces each), OR 12 to 15 fresh tomatoes, diced
1½ teaspoons black pepper
4 to 6 tablespoons fresh basil, chopped (or 1–2 tablespoons dried basil)
1 tablespoon sugar (optional, to balance acidity)
⅓ cup grated parmesan or Romano cheese
For a sweet treat after your meal, try these Fluffy Bakery-Style Vanilla Cupcakes to complete your Italian dinner.
Instructions
Heat the Olive Oil: In a large pot over medium heat, add the olive oil. Once hot, add chopped or minced garlic and sauté for 1–2 minutes until fragrant, ensuring it does not brown.
Add Tomatoes: Stir in the crushed tomatoes or fresh diced tomatoes. Mix well to combine with the garlic and oil.
Season: Add black pepper and fresh basil to the sauce, stirring again to distribute the herbs evenly.
Add Sugar (Optional): If your tomatoes are acidic, add 1 tablespoon of sugar to balance the flavor.
Simmer: Reduce the heat and let the sauce simmer uncovered for 25–35 minutes. Stir occasionally, allowing the sauce to thicken and the flavors to develop fully.
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