Ingredients

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons minced (not crushed) garlic

1 teaspoon red pepper flakes

One 28-ounce can Sclafani brand, crushed tomatoes

2 teaspoons finely minced (not grated) lemon zest

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

1/4 c packed chopped fresh basil

Preparation

  1. Heat the oil and butter in a medium saucepan. Add the garlic and chili flakes and cook gently for 1 minute.
  2. Add the tomatoes, lemon zest, salt and pepper, and simmer for 10 minutes. Remove from the heat, stir in the balsamic then add the basil.