Tomato Pasta Sauce

Ingredients

• 2 28-ounce cans of crushed tomatoes

• 4 cloves of garlic, peeled and crushed

• 2-3TB olive oil

• 10 fresh basil leaves -- about a handful or use 1 tsp dried basil

• 1 tsp dried Italian seasoning/herbs (or oregano)

• salt to taste

• (optional) 1/2-1 tsp dried red chili flakes

Directions

1. In a deep sauté pan or sauce pan, heat the olive oil over low heat. Add the crushed garlic (and red pepper flakes if using). Sauté for a minute or two. The garlic should not brown. Remove garlic if desired or leave in the pan.

2. Move the pan off the heat (or turn the burner off). Have a lid ready because the tomatoes are going to bubble and hiss when you pour them in. Pour in the crushed tomatoes and cover with the lid until the bubbling dies down.

3. Turn the burner back to medium-low. Stir the tomatoes and add the basil and Italian seasoning. Allow the tomato mixture to simmer over low heat for 20 minutes without a lid so the sauce thickens up.

4. After 20 minutes, you can add meatballs for another 20 minutes, simmering over low or medium-low heat, uncovered.

5. Taste the sauce and add a bit of salt to taste. Only add a little at a time. You can always add more.

6. Serve over al dente noodles and top with freshly grated Parmesan cheese.

Note: This sauce can also be used to make Eggs in Purgatory. Be sure to add more red chili flakes -- up to a tablespoon.