Frankies Tomato Sauce

Amounts and times written inside the steps are for the original quantity.

1. 01
   Combine the olive oil and garlic in a large deep pot and cook over medium-low heat for about 10 minutes, stirring or swirling occasionally, until the garlic is deeply coloured – striations of deep brown running through golden cloves – and fragrant. If the garlic starts to smell acrid or sharp or is taking on colour too quickly, pull the pot off the stove and reduce the heat.
2. 02
   While the garlic is getting golden, deal with the tomatoes: pour them into a large, non-reactive bowl pull out the firmer stem end from each of the tomatoes and discard along with the basil leaves that are packed into the can. Once stems and basil are removed crush tomatoes with your hands, keep your hand fully submersed to avoid shooting tomato juice across your kitchen.
3. 03
   When the garlic is just about done, add the red pepper flakes to the oil and cook them for 30 seconds to a minute, to infuse their flavour and spice into the oil. Dump in the tomatoes, add the salt and stir well. Turn the heat up to medium, get the sauce summering at a gentle pace, not aggressively, and simmer for 4 hours. Stir it from time to time. Mother it a little.

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