1 tablespoon olive oil
2 or 3 crushed cloves garlic
6 good sizes tomatoes
1 tablespoon fresh oregano, basil or parsley

"Heat the oil and allow crushed garlic to cook gently in it, but do not allow it to brown. Add peeled and cut up tomatoes, pepper and salt and cook fairly fast until tomatoes are cooked through but not reduced to a pulp. Add a good tablespoonful of oregano, basil or parsley, and before serving add another clove of garlic cut very, very fine. Tinned tomatoes may be used if fresh are not available, but for this sauce the fresh are infinitely preferable.An excellent sauce to serve with beefsteak."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org..... P.S. Low and behold Dorothy Daly was one of the first food writers in the 20th century to include a "pizzaiola" sauce in her collection of Italian recipes. No one (possibly not even the Daly herself) could have predicted that there would be restaurants in North America called "Pizzaiola." Not just one restaurant, but dozens and dozens -- that's how popular the sauce has become. The word, "pizzaiola," captures Southern Italian cousine in a nutshell. Photo and notes: Mary Melfi.

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