- HEAT a medium saucepan over medium. Add 4 tbsp of the oil, then garlic. Cook just until fragrant, 1 to 2 min. Remove garlic.
- PLACE tomatoes in a bowl and break up using fingers. Add to saucepan with tomato juices, salt, sugar, pepper, pepper flakes and basil. Bring to a boil, then reduce heat to between medium and medium-low. Simmer vigorously, breaking up large tomato pieces with wooden spoon and stirring occasionally, until slightly thickened, about 20 min. Remove basil and stir in remaining 2 tbsp oil before serving.
Kitchen Tip: This makes enough sauce to coat 500 g of pasta.
Kitchen Tip: Mash leftover cooked garlic into mayonnaise or yogurt to make flavoured condiments.
Carbohydrates 1 g
Fat 2 g
Sodium 81 mg
Chatelaine Quickies: How to make fresh Sicilian pasta sauce