I got this recipe years ago from a friend who served her mission in Italy.
3-4 Tablespoons Extra Virgin Olive Oil
4-8 Fresh Garlic Cloves
1 (29 oz) can of Tomatoes
1/4 cup Tomato Paste
1/4 cup Fresh Basil or more if you like
1 teaspoon Better Than Bouillon, beef flavor or 1 beef bouillon cube
Mild Cayenne Pepper to taste
The secret is making it perfectly is to use the correct ingredients and, more importantly, you have to make it with love. Don't ever cook this when you are angry, it doesn't turn out. Blender up the tomatoes from the can so they are a fairly smooth consistency. Mince garlic with mincer and put in sauce pan with olive oil. Don't be shy with the garlic. I use about 8 medium cloves. You'll think it's too much, but it's not. It really gives the sauce that kick. Turn on heat just until the garlic starts to really sizzle. Do not overcook the garlic. Do not let it turn color. It will loose its flavor and turn bitter. Add tomatoes to garlic and oil. Bring to a simmer. Add tomato paste, bouillon, fresh basil and cayenne pepper. Bring to a simmer. Let cook a minute or two.
Enjoy!
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