Categories: Sauces, Italian 
      Yield: 1 servings 
  
     35 oz Drained canned plum tomatoes        1 tb Chopped parsley 
      1    Garlic clove                             Salt 
      3 tb Olive oil                       
  
  This is a typical southern Italian sauce. If you like it spicier, add 
  peperoncino (red pepper flakes). 
   
  COARSELY CHOP THE TOMATOES on a plate, saving the liquid they release. 
  Halve the garlic clove. Heat the olive oil in a broad saute pan and simmer 
  the garlic in it until lightly golden, then press the pieces against the 
  pan and remove them. Raise heat to medium-high and add the chopped tomatoes 
  and their juices from the plate. Simmer, stirring occasionally, for 10 
  minutes, until the sauce is lightly thickened. Add the chopped parsley and 
  1/4 teaspoon salt, stir all together once, then remove the sauce from the 
  heat. 
   
  Makes 2 1/2 Cups 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK