Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes about 3 quarts
¼ cup extra virgin olive oil
5 cloves garlic peeled and cut in half lengthwise
Two 28 ounce cans plum tomatoes
1 tablespoon sugar
Fine sea salt to taste
½ teaspoon coarse black pepper
1 small bunch fresh basil leaves
Heat the olive oil in a saucepan and add the garlic.
Cook over medium heat until it begins to turn golden brown and smell fragrant.
Add the tomatoes, sugar, salt, pepper and basil.
Stir the ingredients to blend well.
Cook the sauce over medium heat uncovered for about 10 minutes
Puree the sauce with an immersion blender Sauce is ready to use or freeze.