ITALIAN SHŌJIN SERIES: SIMPLE 4-INGREDIENT TOMATO SAUCE

INFUSING THE OIL. Warm the olive oil in a pot over medium heat. Crush the garlic cloves with the back of a knife or the palm of your hand, then add to the hot oil. Lightly cook the garlic for one minute to infuse the oil with the aroma of the garlic.

COOKING THE TOMATOES. Pour in the tomatoes and bring the pot to a simmer. Add a small amount of water to the tomato cans - and any containers that you may have used to weigh the tomatoes - and pour that water into the pot as well, so that nothing is wasted. As the pot comes to a simmer, use a spoon to gently crush the tomatoes. Increase the heat to bring the sauce to a boil, then reduce the heat to a bare simmer, and continue to cook the sauce for 45 minutes to an hour.

FINISHING THE SAUCE. About 10-15 minutes before the time is up, rub the basil between your fingers to release some of the oil from the leaves and add it to the pot to perfume the sauce. When the sauce is finished, cool it completely and reserve.