Valerie Bertinelli's Fresh Tomato Sauce Recipe

• 1½ pounds ripe heirloom tomatoes, finely choppedtomato
• 1/4 cup good-quality olive oiloil
• 4 cloves garlic, very thinly slicedgarlic
• Salt and freshly ground peppersalt-and-pepper
• 1/3 cup sliced basilbasil

1. 01Put the chopped tomatoes in a large bowl.
2. 02Put the olive oil and garlic in a small saucepan and heat over medium heat until the garlic is translucent and not quite brown. Then pour the garlic oil over the tomatoes. Add salt and pepper to taste and mix in the basil.
3. 03Serve over pasta, baked fish or on crostini.

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