Categories: Condiments/Sauces
Ingredients
- 1 1/2 tbsp. olive oil
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes
- 28 oz. can whole plum tomatoes, pulsed in a blender to a semi-chunky consistency
- 1/2 tsp coarse salt
- 1 basil sprig
- 1 tbsp. unsalted butter
Directions
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Heat a medium saucepan over medium heat. Swirl in the olive oil to coat the pan. When the oil shimmers, add the garlic and pepper flakes and stir constantly for 30 seconds, just long enough to release the garlic’s fragrance; don’t cook it to golden.
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Stir in the tomatoes and salt, raise the heat to high, and bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, until the sauce is slightly reduced and a deep tomato color. Add the basil sprig in the last 5 minutes of cooking. Remove the basil before serving and swirl in the butter.