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This is the sauce that is coursing through our olive-oil lovin' veins. We are most grateful to our dear Aunt Norma for writing it down in her 1950's cookbook. A batch or two is in our fridge at every point today.
Twirl this baby into your favorite cut of pasta, or make it the saucy layer of your homemade pizza. Bake a couple eggs in a shallow skillet of sauce, or sop it up, right out of the pot, with a hunk of crusty bread.
Yield: 8 servings , Prep time: 5-10 minutes , Cook time: 1 hour
1. In a large sauce pot, bring the olive oil to med-high heat. Throw in the garlic, parsley, and basil, and cook a minute or two until garlic is browned.
2. Pour in the chopped tomatoes and their juices, and season with salt and pepper.
3. Simmer for about an hour.