2 large garlic cloves, smashed
2 tablespoons extra-virgin olive oil
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Hefty pinch red pepper flakes
1 can (28 ounces) low-sodium diced tomatoes (preferably fire roasted)
In a medium skillet combine the garlic and the oil. Turn the heat to medium-low and cook, turning over the garlic several times, until it is just golden, 3 to 5 minutes. Add the red pepper flakes and cook, stirring, for 30 seconds. Add the tomatoes and a hefty pinch of salt, bring to a boil, and cook at a brisk simmer for 20 minutes, or until the sauce is reduced to about 2½ cups.
Sara Moulton for The Associated Press