serves: makes about 3 1/2 cups
¼ cup extra-virgin olive oil
8 garlic cloves, peeled and crushed
3 pounds fresh plum tomatoes , peeled and seeded
peperoncino, to taste
10 fresh basil leaves, roughly torn
In a medium-size, non-reactive saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly browned, about 2 minutes.
Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with salt and crushed red pepper. Reduce the heat to simmering and simmer, breaking up the tomatoes with a whisk as they cook, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and add salt and pepper if necessary.
NOTE: When using fresh plum tomatoes, the extra virgin olive oil can be increased to 1/2 cup for optimal results.