Dania Sauce

• 2 pounds tomatoes, peeled, seeded and diced
• 4 cloves garlic, minced
• 1 cup olive oil
• 3 small dried hot red peppers, minced
• 5 sprigs parsley
• 1/4 cup grated Parmigiano Reggiano and Pecorino cheese, mixed

1. In a small saucepan combine all the ingredients, and cook over a medium flame for 30 minutes.
2. Serve over pasta or with a roast.

tomatoes, garlic, olive oil, hot red peppers, parsley, pecorino cheese

Taken from cooking.nytimes.com/recipes/9041 (may not work)