Contributed By: happyone
Lidia's Family Table cookbook
A watery tomato sauce which I like to use with the Eggplant and Country Bread Lasagna recipe
|
|
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Italian
Meal Type: Sauces
Ingredients
35 oz Can Italian plum tomatoes (diced)
1/3 cup Extra virgin olive oil
7 Or 8 garlic cloves (sliced)
1/4 teaspoon Dried peperoncino (hot pepper flakes)
Hot water
1 teaspoon Salt or more to taste
20 Leaves of fresh basil
Preparation
Pour oil in skillet and scatter the garlic slices in the oil and set over med-high heat. Cook for 1 1/2 minutes or until slices are sizzling, then add and toast the peperoncino in a hot spot for another 1/2 minutes.
Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the tomatoes and stir in with the garlic. Rinse out the tomato can with 1 cup hot water and dump it into the skillet too.
Raise the heat; sprinkle in the salt and stir. Push the basil in so it is covered with the sauce.
When the sauce is boiling, cover the pan, reduce the heat slightly and cock for 10 minutes at an actively bubbling simmer.
Uncover and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume - still loose and juicy.
Cook's Notes
The recipe calls for taking the bail leaves out of the sauce, but I keep them in.
Nutrition Information