Use for the topping on grilled pizza, as a simple sauce over pasta or as the sauce for chicken parmesan. This freezes quite well, with no loss in texture or flavor.

INGREDIENTS
3 cloves garlic, sliced, not chopped
1/4 cup extra virgin olive oil
pinch crushed red pepper
28 oz. can San Marzano whole tomatoes
fresh basil branches, 4-6

DIRECTIONS
First, sauté garlic briefly, at medium heat in the olive oil. Then, add the crushed red pepper (more if you really like a kick) to the garlic oil and simmer for a minute or two.

Next, break the tomatoes up with a wooden spoon or by squeezing with clean hands. Alternatively, if you have an immersion blender, that works quite well also. Add the crushed tomatoes to the garlic oil and then add the basil branches as well. The basil will infuse the sauce and then, when finished simmering, take the branches out.

Simmer for about 10-15 minutes or longer if you have the time.