Basil Marinara

Saute whole garlic cloves slowly in olive oil over medium heat until golden brown or even caramelized (the longer the better).

Then add tomatoes, mashing them as they cook into sauce before adding fresh basil in strips, a stream of oil, salt and pepper to taste and perhaps a sprinkle of sugar to blunt the acidity of the tomatoes.

Place the pot on low, on a back burner, and simmer as long as time allows. (When reheating, heat until oil rises to the top, then stir it back in and serve.)

Variation: To make Fra Diavola Marinara, take a generous pinch of red pepper flakes and with your fingers, crush well. Stir into marinara according to taste.