- 1/4 cup olive oil
- 6 cloves garlic, chopped
- 3 (28 ounce) cans crushed tomatoes
- 1 pinch salt and pepper to taste
- 1 tablespoon dried parsley
- 8 leaves fresh basil leaves
- 1 cup water
- In a skillet, heat oil over medium heat; brown garlic lightly. Stir in tomatoes, salt, pepper, parsley and basil. Pour in water and let it come to a boil. Reduce heat to low and cook 2 hours stirring occasionally so it doesn't stick to bottom of pan.