Sambuca Tomato Sauce - cooking recipe

Ingredients

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

Preparation

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.
Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
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.
Adjust seasoning as needed; drizzle with a little oil just before serving.