Source: Grandma Veit

Ingredients

2 tablespoons olive oil

2 large garlic cloves

5 large ripe tomatoes, chopped

¼ cup tomato paste

hot water

2 tablespoons fresh basil, (or 1 1/2 tsp. dried)

pinch nutmeg

pinch cumin

pinch cayenne pepper

1 tablespoon fresh oregano, (or 1 tsp. dried)

1 teaspoon fresh thyme, (or 1/4 tsp. dried)

salt and pepper

Method

Sauté garlic in oil for 30 seconds. Add tomatoes, tomato paste and 1 cup hot water. Stir well and cook over medium heat for 2 minutes until tomatoes are soft. Stir in remaining ingredients. Cover and simmer for 45 minutes to 1 hour, stirring occasionally until you have a rich, aromatic sauce. If sauce thickens too much and starts to stick, add a bit of hot water. Makes 1 quart of sauce.