Pomodoro Sauce
"Adapted from a recipe in Rick Tramonto's _Osteria_. He adds red pepper flakes (a pinch); I leave them out."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
4 cups
ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3⁄4 cup white wine
- 2 1⁄2 lbs whole peeled canned tomatoes, drained
- kosher salt
- fresh ground black pepper
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon chopped fresh basil
directions
- In a saucepan, heat 1 tbsp olive oil over low heat. Add garlic and saute until just golden, 3-4 minutes. Add the wine, raise heat to medium-high, and simmer until volume reduces by half.
- Place tomatoes in a large bowl and crush with a potato masher (or your hands). Add to pan. Season with salt and pepper. Add sugar. Bring to a simmer over medium heat and cook 50-60 minutes.
- Add the remaining olive oil and basil and stir well. Adjust salt and pepper if needed.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
