Ingredients
1/4 Cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
2 basil sprigs
Preparation
In a large saucepan, heat the oil. Add the garlic and cook over moderate heat, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. (For a little extra heat, add a couple pinches of dried red pepper flakes.) Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil and garlic.
