INGREDIENTS
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the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.
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ingredients
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* 1/4 cup extra-virgin olive oil
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* 3 garlic cloves, peeled
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* 1 tablespoon tomato paste
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* One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
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* Pinch of sugar
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* 2 basil sprigs
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* Salt and freshly ground pepper