2 garlic cloves, minced and sauteed in olive oil
3 (14.5-ounce) cans of diced, fire roasted tomatoes
1/2 cup chopped fresh basil
1 tablespoon shredded pecorino Romano cheese
Heat oil in a medium saucepan over medium heat.
Add garlic; cook 3 minutes, stirring occasionally.
Add tomatoes; bring to a simmer. Add basil. Cook for 15 minutes or until slightly thickened.
Serve over whole wheat or bean-based paste, Tofu Shiritake noodles or eggplant meatballs
Optional: Sprinkle with cheese