1/4 cup extra-virgin essential olive oil
2 large cloves garlic clove, thinly sliced
2 28-ounce cans crushed tomato plants using their juice
2 14 1/2-ounce cans diced tomato plants using their juice
1 teaspoon kosher salt
1 sprig fresh tulsi plus 1/2 cup loosely packed tulsi leaves, torn into small pieces
Heat a sizable, heavy pot over medium-high temperature. Add some oil as well as heat until shimmering, almost smoking. Add some garlic clove and prepare, stirring, until golden and aromatic, about thirty seconds. Stir within the tomato plants, salt and tulsi sprig. Keep cooking and stirring before the sauce involves a boil then lower heat and simmer, stirring from time to time, before the sauce is thickened and highly flavored, 15-twenty minutes. Adjust the seasoning with increased salt, if required, and stir within the tulsi leaves.
Make use of the sauce in other dishes, toss using the pasta of your liking or use like a dip for foods that are fried. Extra sauce might be refrigerated within an airtight container for approximately a couple of days or frozen for approximately 30 days.