1 cup extra-virgin olive oil, divided2 tablespoons cherry juice
1 clove garlic, minced
1 teaspoon rosemary, coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh basil
4 tomatoes, sliced
Combine olive oil, garlic, rosemary, grated fresh basil leaves and crushed pepper in a large saucepan over medium heat. Cook over medium low heat, stirring frequently until almost completely melted. Remove from heat and stir in tomatoes. Cook about 20 minutes, or until sauce thickens to the consistency of thick pancake batter.