Garlic, dried basil, and whole canned tomatoes cook down in olive oil for half an hour until their juices concentrate, leaving a rustic sauce you can puree until smooth or serve exactly as it is.
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In 2 1/2 quart saucepan combine oil, garlic, basil and tomatoes.
Cook over medium heat 25 to 35 minutes until tomatoes have released their juices and water has cooked out.
Add salt and black pepper to taste. You can puree sauce in blender, or serve it as is.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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