Use a serrated knife to cut into slices.

Spicy tomato-basil sauce

Start to finish: 20 minutes

Makes about 1⅓ cups

In a medium saucepan over medium, combine 1 tablespoon extra-virgin olive oil and 1 medium garlic clove (minced). Cook, stirring occasionally, until the garlic just begins to brown, 1 to 2 minutes.

Stir in ½ teaspoon red pepper flakes, followed by one 14½-ounce can whole peeled tomatoes (crushed by hand) with juices, ¼ teaspoon white sugar and ¼ teaspoon each kosher salt and ground black pepper.

Bring to a simmer and cook, uncovered and stirring occasionally, until the sauce is lightly thickened, 8 to 10 minutes.

Off heat, stir in 2 tablespoons finely chopped fresh basil. Taste and season with salt and black pepper.