|35||oz||Drained canned plum tomatoes|
This is a typical southern Italian sauce. If you like it spicier, add peperoncino (red pepper flakes).
COARSELY CHOP THE TOMATOES on a plate, saving the liquid they release. Halve the garlic clove. Heat the olive oil in a broad saute pan and simmer the garlic in it until lightly golden, then press the pieces against the pan and remove them. Raise heat to medium-high and add the chopped tomatoes and their juices from the plate. Simmer, stirring occasionally, for 10 minutes, until the sauce is lightly thickened. Add the chopped parsley and 1/4 teaspoon salt, stir all together once, then remove the sauce from the heat.
Makes 2 1/2 Cups
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK