Instructions: Chop the tomatoes into 1/2-inch cubes. Reserving the liquid. Pace tomatoes into a bowl. Add the olive oil, sliced garlic, basil chiffonade and optional red pepper flakes, if desired. Mix loosely with spoon.

Do not add the salt until the moment it is to be eaten, or the liquid from the tomatoes will pour out and leave your sauce flat and lifeless.

This recipe yields 3 cups of sauce.

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