Ingredients
- 1/3 cup olive oil
- 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper to taste
- Two 28- ounce cans peeled, crushed plum tomatoes with liquid
- 10 basil leaves, chopped, or 1 tablespoon dried
- 1 tablespoon chopped parsley, or 1 teaspoon dried
Directions
In a medium sauce pan over medium-low heat, heat the oil. Sauté the garlic, salt, and pepper for 5 minutes or until garlic is softened. Add remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.