Ingredients
Scale
- 3–4 TBsp Extra Virgin Olive Oil
- 4–8 fresh garlic cloves (Karen says she uses 8 or more- I used 6)
- 1 (29oz) can of tomatoes (for a milder sauce add more)
- 1/4 cup tomato paste
- 1/4 cup fresh basil, or as much as you like (I left this out because I didn’t have any)
- 1 tsp Better than Bouillon, beef flavor, or 1 bouillon cube
- Mild cayenne pepper (optional)
Instructions
- Blend up tomatoes until fairly smooth. Put olive oil in the pan with the minced garlic, just until the garlic starts to really sizzle. Do not over cook the garlic. Add tomatoes to the garlic and oil and bring to a simmer. Add tomato paste, bouillon, fresh basil, and cayenne. Bring to a simmer. Let cook a minute or two. This does not need a long time to cook. It will actually lose it’s pungent flavor if you do.