Giacomina’s Tomato Sauce
8 large fresh tomatoes, diced into small pieces
1/2 cup Italian olive oil
8 cloves fresh garlic, chopped or minced
3/4 cup fresh basil, minced
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. This tomato sauce recipe makes enough for about 6 servings
Note: Do not over-cook the tomatoes.
Cook till al dente (cooked just right or perfect)
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