Tomato Sauce w Sambuca

Heat olive oil in medium, high sided saucepan over medium-low heat. Add garlic slices and cook several minutes until slightly golden, stirring occasionally. Invert tomatoes and cut them into quarters, leaving stem ends intact. Turn on sides and cut into 1/4 inch slices. Add tomatoes and juices, red pepper flakes, sugar and s&p to pan. Cook, uncovered 5 min, stirring once or twice, then add Sambuca and cook 3 min, stirring occasionally. Remove from heat and add basil. Drizzle w a little oil just before serving.

Olive Oil 0.25 c
Garlic 2 med cloves, sliced
Tomato 2.5 lb ripe Romas, peeled and seeded
Pepper Flakes, Red 1 tsp
Sugar 0.5 tsp
Sambuca 0.25 c
Basil 4 T fresh leaves shredded