Tomato Sauce

This is my home made fresh tomato sauce. It is good all year round because the tomato are preserved by a revolutionary process called canning, its organic. This recipe is from ATK. It only serves 6 to 8, about 4 cups of sauce. Ingredients 3 cans (14 1/2 ounces each) diced tomatoes 2 tablespoons extra-virgin olive oil 4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon) 1/4 teaspoon red pepper flakes 1/2 cup fresh basil leaves chopped Table salt and ground black pepper 1/2 cup grated Parmesan cheese (about 1 ounce) [Technically, not part of recipe but you will want to put it on top of whatever the sauce is being used for.] 10 fresh basil leaves torn, for garnish

Preparation Process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes. Stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. You should have about 4 cups of sauce. Stir in basil and season to taste with salt and fresh ground black pepper.