Ingredients
2 tablespoons olive oil
4 cloves garlic, chopped or minced
3 to 4 cans crushed tomatoes (28 ounces each), OR 12 to 15 fresh tomatoes, peeled and chopped
1½ teaspoons black pepper
4 to 6 tablespoons fresh basil, chopped, OR 1 to 2 tablespoons dried basil
1 tablespoon sugar, optional (to balance acidity)
⅓ cup grated Parmesan or Romano cheese
Instructions
1. Heat olive oil in a large saucepan over medium heat. Add garlic and sauté for 1–2 minutes until fragrant, without letting it burn.
2. Stir in crushed tomatoes (or fresh tomatoes).
3. Add black pepper and basil. Mix well.
4. If desired, add sugar to balance the acidity of the tomatoes.
5. Lower the heat and let the sauce simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
6. Stir in Parmesan or Romano cheese until melted and combined.
7. Taste and adjust seasoning before serving.
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