We discovered it while cooking Jasia’s lasagne, but i bet it can be matched with any pasta, rice, pulpety etc dish. Perhaps even stuffed cabbage?
- 80 ml olive oil,
- 5 large garlic cloves, thinly sliced (can be replaced with 1 large onion, finely chopped),
- 1/2 tsp hot red pepper flakes or paprika,
- 2 l peeled, seeded, and chopped fresh or canned tomatoes with juices,
- 1 tablespoon of salt,
- 200 ml chopped basil leaves, torn into small pieces,
- Small pinch of sugar, if desired.
- Coat the bottom of a deep saucepan with the oil.
- Set the pan over medium-low heat.
- Add the garlic or onion and cook, stirring often, until it is golden in color and softened; do not allow it to brown!
- Add the peer flakes or paprika, and stir for 15 seconds.
- Pour in the tomatoes with their juices and bring to boil.
- Reduce the heat to low, season with salt and basil.
- Simmer for 20-25 minutes.The sauce will have thickened and you may notice small pools of orange where the oil has separated from the tomatoes.
- Stir in the basil, taste, adjust seasoning. Add sugar of to sweet enough.