Florentine Carretiera Dipping Sauce

½

cup extra virgin olive oil

8 cloves garlic, chopped, or 2 tablespoons chopped garlic, bottled

4 pounds ripe Roma tomatoes, peeled and diced

4 dried Italian chiles, stems removed and crushed

4 tablespoons chopped Italian parsley or basil

Salt and pepper to taste

1 tablespoon sugar

1-2 loaves Italian bread, sliced

Pour oil into large pot over high heat; add garlic and stir quickly, 15-30 seconds, until garlic is light brown. Add diced tomatoes, parsley or basil, dried chiles and sugar. Cook on high 15 minutes, stirring occasionally. Season with salt and pepper to taste.

To serve, spoon onto Italian bread slices.

Serves 10 to 12 as an appetizer.

Cook's notes: To peel tomatoes, drop them into boiling water for 45 seconds. Remove, let cool and pull skin off easily.