Ingredients

• 2 pounds vine-ripened tomatoes OR 1 can (28 oz) peeled whole tomatoes, drained (reserve juices)
• 2 tbsp extra virgin olive oil
• 1 garlic clove, lightly smashed
• 1/4 tsp red pepper flakes
• 1/4 tsp sugar
• salt to taste
• freshly ground black pepper to taste
• 1 tbsp finely chopped fresh basil leaves

Preparation

1. If using fresh tomatoes, bring a medium-sized saucepan of water to a boil.
2. Fill a medium-sized bowl with ice water.
3. Using a sharp paring knife, make a shallow "X" in the bottom of each tomato.
4. Blanch the tomatoes in the boiling water for 15-20 secons.
5. Remove with a slotted spoon and plunge immediately into the ice water to cool.
6. Whether using fresh or canned tomatoes, peel (if necessary), core, seed, and coarsely chop the tomatoes.
7. Heat oil in medium-sized saucepan over medium-high heat until shimmering.
8. Add garlic and cook, stirring constantly, until golden and fragrant (2-3 minutes).
9. Add red pepper flakes and cook for 10 seconds.
10. Add the tomatoes and their juices (including reserved can juice, if using canned).
11. Add the sugar.
12. Season with salt and pepper.
13. Simmer over medium heat, stirring frequently, until slightly thickened (15-20 minutes).
14. Using a fork, mash the garlic against the side of the saucepan.
15. Stir in the basil.

Notes

This sauce is recommended for lasagna or over any pasta. It will keep, tightly covered, in the refrigerator for up to 5 days, or in the freezer for up to a month.

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