Ingredients:
¼ cup extra virgin olive oil
2 to 3 large garlic cloves, minced
Pinch of crushed red pepper (optional – omit or add more, as desired)
1 28 oz. can whole peeled tomatoes, pureed
Salt and Pepper to taste

Directions:
In a medium sauce pot, heat olive oil over medium-low heat and sauté the garlic for about 2 minutes, stirring often and being careful not to brown the garlic.  (If the garlic appears to be cooking too quickly, remove it from the heat and make sure it is not burning – adding the tomatoes early is a good way to prevent this)

Add the crushed red peppers and cook over medium-low heat for one minute. Add the tomatoes and cook for about 15 minutes over low-medium heat, then reduce the heat to low and cook for another 15-20 minutes.

Cover the pot but leave a little room to allow steam to escape. When the sauce coats the back of a spoon, it’s ready to serve. Use immediately,  refrigerate for up to five days or freeze for several months.