Homemade Spaghetti Sauce

3 TBSP Olive Oil
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste

Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes).  Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water.  Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.

Delicious with spaghetti and meatballs. :)