Tomato Sauce for Pasta

Ingredients

• 2 28oz cans of whole San Marzano tomatoes
• 4 basil sprigs with leaves removed
• 6 garlic cloves finely chopped
• Salt and black pepper
• 2 tbsp good olive oil
• 1 bay leaf

Method

1. In a large bowl, pour in the whole tomatoes and crush them with your hand (you can also use a food processor)
2. In a large, wide saucepan, heat the olive oil
3. Add the garlic and cook until it just starts to brown
4. Immediately add the crushed whole tomatoes and stir thoroughly, mixed the garlic infused oil with the tomatoes. Do not cover
5. Bring to a rolling boil and then turn the head down to the lowest setting
6. Add the basil leaves and the bay leaf and continue to cook for 30 minutes. Do not cover, you want the sauce to thicken and excess water to evaporate
7. Add sale and black pepper to taste
8. Remove the bay leaf and discard
9. Use immediately or store in a container or jar
10. Chef’s note: the ratio for tomato sauce to pasta is approximately 5oz of tomato sauce to 2oz of uncooked pasta