1 - 28 ounce can of Cento Italian San Marzano Tomatoes with juice
3 tablespoons extra virgin olive oil
3 cubes of Dot crushed garlic (equal to 3 garlic cloves)
7 fresh basil leaves torn in half
2 teaspoons kosher salt
1 dried Calabrian hot red pepper, halved
Instructions
Heat olive oil in Dutch oven, or skillet over medium high heat. Add garlic and cook until garlic until golden - approximately 1 minute. Remove from heat and add the tomatoes and their juices- being careful not to splatter. Crush tomatoes lightly with the back of a wooden spoon, leaving some chunks. Add basil, salt and hot pepper. Return to heat and simmer until you have a thick chunky sauce - about 15 minutes.
Recipe by Tout va bien! (tm) at https://christymajors.com/italianfwt-exploring-gaglioppo/