Ingredients (makes approximately 1 quart):

• 2.5 lbs fresh tomatoes (Roma/Plum/San Marzano) 

• 2 bulbs (10-20 cloves) fresh, organic Saunderstown Garlic Farm (SGF) hardneck garlic

• ~1/4 lb organic SGF organic red shallots

• 1/4 to 1/3 cup extra virgin olive oil

• 10-20 fresh basil leaves

• Salt/pepper/crushed red pepper to taste

Instructions:

Prep:

1. Cut tomatoes into ~ 1-inch cubes

2. Peel and dice garlic 
3. Peel and dice shallots
4. Separate basil leaves from stems

Cook:

4. Heat oil on medium setting on stovestop in a 2-quart (min) pot/pan.

5. Saute shallots until golden (2-5 minutes).

6. Add garlic (optional: add crushed red pepper to taste) and saute until fragrant (1-2 minutes).
7. Add chopped tomatoes and stir.
8. Cover pot/pan for 2-3 minutes to allow tomatoes to soften.
9. Add salt and pepper (to taste).
10. Stir frequently on medium heat tomatoes breakdown (5-10 minutes)
11. Turn heat to low.
12. Use immersion blender or kitchen hand tool such as a potato. masher to crush the tomatoes to create an even consistency.
13. Add basil.
14. Preference: simmer on low for 5-10 additional minutes, or serve immediately.

Serving suggestions:

6. Cook 1-lb pasta until al dente.

7. Remove 1-2 cups of pasta water and set aside.
8. Drain pasta.
9. Add sauce and some or all of pasta-water (preference) to pasta, and mix thoroughly.
10. Serve with desired toppings and bread!