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|Recipe contributed by Elizabeth Bassen (Cusenza)
- 1 28 oz can of crushed Italian tomatoes
- 2 or 3 cloves of garlic minced
- 1 small can of tomato paste (Hunts has one with oregano, garlic and basil)
- 1/2 teaspoon of oregano dried or to taste
- 1/2 teaspoon of dried sweet basil or enough to taste
- Pinch of red pepper (Optional)
- 1/4 cup of extra virgin olive oil
- One paste can of water
|Heat the olive oil in a sauce pan on med/hi, and add garlic, but do not let brown. Rub the dried spices through your palms while adding them to the pot, as it releases the oils and/or flavors. Add the crushed tomatoes, tomato paste and one paste can of water. Stir well and lower heat to simmer. This sauce cooks in a half hour or so, and is used for many dishes. It can also be doubled. It can be used with any parmigiano dish, or add to it any of the following: clams, mussels, crabs, cleaned and cut up calamari,or shrimp. It can also be used for pizza. Enjoy. Serves 4 to 6.
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