Simple Tomato Sauce
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 6 cloves garlic, sliced
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- 4 tablespoons extra-virgin olive oil
- 1 (28-ounce) can crushed Italian-style tomatoes
- 10 ounces yellow cherry tomatoes, halved
- 5 basil leaves, torn
To a sauce pot, add olive oil, garlic, chili flakes, and salt. Heat the pot to medium and slowly sweat the garlic and chili flakes, without getting color on them, about 5 minutes. Add the tomatoes and simmer for about 30 minutes over low heat. Add the cherry tomatoes and simmer for another 15 minutes. Stir in basil leaves. Serve this sauce with classic meatballs, over pasta, or with sandwiches and wraps.