Best Pasta I Ever Ate.

This sauce is the boss. Enjoy!

3 pounds ripe local tomatoes peeled 4tbs EVOO
2 garlic cloves diced
1 tsp raw agave
1/2 tsp salt
Dash of fresh basil
Fresh ground black pepper

Core tomatoes and halve crosswise. Working over a sieve set over a bowl squeeze tomatoes gently to remove seeds. Discard seeds and reserve juice. Coarsely chop tomatoes. Heat oil in a large sauce pan over medium high heat till hot but not smoking, add garlic and cook stirring till lightly brown about 1 min. Add tomatoes, juice, agave, salt. Bring to simmer, uncovered, stirring occasionally until thickened. 45min-1hr. Stir in basil and fresh black pepper. Serve over any semolina pasta.


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