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4 garlic cloves, minced
3 tblsp extra-virgin olive oil
3 lb tomatoes -- peeled, seeded and chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tblsp chopped fresh mint leaves, or more to taste
In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint.
3 tblsp extra-virgin olive oil
3 lb tomatoes -- peeled, seeded and chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tblsp chopped fresh mint leaves, or more to taste
In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint.
