3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised
How to prepare
Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.