Ingredients:

  • 2 lbs fresh plum or Roma tomatoes, diced
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon juice
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 tbsp unsalted butter

Instructions:

  1. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat.
  2. Add 4 cloves of minced garlic. Sauté for 30 to 60 seconds Note: stop as soon as it's fragrant and golden to avoid bitterness.
  3. Stir in 2 lbs (approx 900g) of diced Roma tomatoes, 1 tsp salt, and 1/2 tsp black pepper.
  4. Increase heat to medium high and bring the mixture to a simmer.
  5. Cook for 10-12 minutes until the tomatoes break down and the liquid bubbles into a glossy sauce.
  6. Stir in 1 tsp lemon juice and 1 tbsp unsalted butter.
  7. Stir until the butter is melted and the sauce looks rich.
  8. Turn off the heat completely.
  9. Immediately fold in 1/2 cup of fresh basil leaves, sliced thin (chiffonade).