Sambuca Tomato Sauce

• 1/4 cup olive oil (plus more for drizzling)
• 2 garlic cloves, cut into thin slices
• 2 1/2 lbs tomatoes, ripe plum (peeled and seeded)
• 1 teaspoon red pepper flakes, crushed
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1/4 cup sambuca romana
• 4 tablespoons basil leaves, shredded

1. Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
2. Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
3. Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
4. Adjust seasoning as needed; drizzle with a little oil just before serving.

olive oil, garlic, tomatoes, red pepper, sugar, salt, black pepper, sambuca romana, basil

Taken from www.food.com/recipe/sambuca-tomato-sauce-351525 (may not work)