1/4 cup olive oil
5 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 tablespoons red wine vinegar
salt, to taste
1. Heat olive oil in a small sauté pan over medium-high heat. Once oil is warm,
add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until
fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it
will taste bitter.
2. In a medium bowl, combine garlic oil mixture with the remaining ingredients.
Season with salt to taste. Use immediately. May refrigerate in an airtight
container for up to 1 week.