• 3 Tablespoons olive oil
• 1 16 z. can whole San Marzano tomatoes
• 4 cloves of garlic, minced
• a sprig of basil
• ½- 1 t. salt

Heat a medium sauce pan with the olive oil and garlic.
Stir until lightly golden, don’t let it get too browned.
Add tomatoes and bring heat to a boil for 2 minutes, stirring and breaking down
tomatoes with a wooden spoon.
Lower the heat to medium for 10 minutes.
Add basil leaves and salt, stir together and cook for another 10 minutes.

If you don’t like your sauce on the chunky side pick up a can of chopped tomatoes.