Sugo di Pomodoro
(Tomato Sauce - Basic)
4 Cloves Garlic - sliced thinly 4 Tbl. Extra Virgin Olive Oil 3 1/2 Lbs. Tomatoes (Fresh) or two 28 Oz. cans Roma or San Marzano tomatoes. 1 Can Tomato Paste - small Q.B. Salt and Pepper
If using fresh tomatoes, blanch them in boiling water for 1-2 minutes, then plunge into an ice water bath. Remove the skins and the stem end, and set in a colander. Once they are drained of most of their water, they are ready to use.
If using canned tomatoes, use them directly from the can, but chop them in quarters first.
Use a pot that is large enough to hold all of the ingredients. Saute the garlic in the olive oil until translucent, but not browned. Once this occurs, add the tomatoes and the tomato paste. Stir to dissolve the paste and turn the heat to medium. Add salt and pepper to taste.
The cooking time depends upon your taste. This sauce can be cooked for 30-40 minutes and be ready to use in other dishes. Alternatively, it can be cooked over a slow burner for 2-3 hours. If choosing the latter method, leave the cover half on the pot.
Depending upon taste, a tablespoon of dried oregano flakes can be added along with the tomatoes. A half cup of fresh basil leaves can also be added at the same time. Additionally a cup of red wine can be added when the tomatoes are added. It should be noted that if too many things are added to this sauce, it will no longer be a basic sauce.
Last updated on: 06/03/99 12:50:45 AM