Neapolitan Sauce

1. Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.

2. Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.

3. Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.

4. Stir in fresh basil and remove from the heat. Serve immediately.

Cook's Note:

To use later, cool sauce to room temperature and store in the refrigerator for 1 week or freeze for longer.