Pomodoro sauce
Instructions:
- 2 tablespoons olive oil
- 2 to 3 garlic cloves, minced
- ¾ cup white wine
- Pinch of crushed red pepper flakes
- 2½ pounds whole, peeled canned tomatoes
- Kosher salt and freshly ground black pepper
- ¾ teaspoon sugar
- ¼ teaspoon chopped fresh basil
- In a saucepan, heat 1 tablespoon of olive oil over low heat. Add the garlic and cook gently for 3 to 4 minutes, or until golden brown. Add the wine and red pepper, raise the heat to medium-high, and bring the wine to a brisk simmer. Cook for about 2 minutes, or until the liquid reduces by half.
- Meanwhile, put the tomatoes in a mixing bowl and crush with a fork or potato masher. Add to the pan and season to taste with salt and pepper. Stir in the sugar.
- Bring the sauce to a simmer over medium heat and cook for 50 to 60 minutes.
- Stir 1 tablespoon of olive oil and the basil into the sauce and taste. Add more salt and pepper if needed.