• Cooking Time: 25
• Servings: 6 cups
• Preparation Time: 10
• 1/2 cup extra-virgin olive oil
• 4 cloves of minced garlic
• 2 28 oz can San Marzano tomatoes in juice with basil leaves
• 12 large fresh basil sprigs
• 1 teaspoon dried crushed red pepper
• Coarse kosher salt
• freshly ground black pepper

1. Heat olive oil in heavy large saucepan over medium heat. Add garlic and saute until golden, about 5 minutes.
2. In a blender add tomatoes, basil sprigs, and dried crushed red pepper and pulse a few times. Add tomato mixture to the garlic in the sacue pan. Bring to a boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 6 cups), stirring occasionally, about 25 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper.
4. PREP TIME 10 Min
5. COOK TIME 25 Min
6. SERVINGS 6 cups

This is a great sauce on grilled steak, chicken, pork, or lamb. Store in frig in a air tight jar for up to 4 weeks.