|
Heat 1/4 cup EVOO in heavy bottomed large sauce pan. Add
garlic and cook over low moderate heat, stirring occasionally
until garlic is golden. Add tomato paste and red pepper and
continue to cook for one minute while stirring. Add canned
tomatoes and crush them with a spoon, season with salt and
pepper, and add the pinch of sugar and basil sprig. Bring to a
boil and then turn down heat to a simmer. Simmer the sauce
uncovered until it is thickened and reduced to 3 cups, about
30 minutes.
|
