Recipe
1. In a saucepan, heat up the extra virgin olive oil on a medium-high heat.
2. Add in the whole peeled clove of garlic and allow it to fry for about 1-2 minutes, stirring so it does not brown.
3. Add in the can of whole peeled tomatoes. Break apart the basil leaves with your hands and add them to the pan. Add salt to taste.
4. When the sauce starts bubbling, bring to a simmer and cook for 30 minutes, stirring occasionally.
Enjoy :)
Notes
*Ensure that the can of tomatoes you are using has only "tomatoes" or "tomatoes, salt" listed as ingredients. Italian recipes will often use canned tomatoes because ripe tomatoes are not always in season and are best eaten fresh when they are.
*Garlic is not used as liberally in Italian recipes as it is in western hemisphere adaptations. Why overpower the delicate and delicious flavours of tomato and basil?
*Tearing the basil directly into the pan is an important step. When basil is chopped on a cutting board, much of the aroma is lost to the knife and cutting board.
