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
Posted to MM-Recipes Digest V4 #269 by "John Weber" <hdbrer@ibm.net> on Oct
14, 97
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