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Serves : 4

How to Make It

Step 1    

Drain the tomatoes in a strainer set over a medium bowl. Scoop out and discard any seeds from the tomatoes. Using your hands, a fork or a potato masher, crush the tomatoes well and place in a separate bowl; reserve their liquid for another use.

Step 2    

In a medium nonreactive saucepan, cook the garlic in the olive oil over moderate heat until golden. Add the tomatoes and salt; season with pepper. Stir in the basil and simmer gently for 15 minutes. Discard the garlic. To make a smooth sauce, leave the garlic cloves in and pass the sauce through a food mill.

Make Ahead

Omit the basil, cover the sauce tightly and refrigerate for up to 5 days or freeze for up to 3 months. Before serving, stir in the basil and reheat gently.

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