Italian Sauce


From spaghetti to pizza, many beloved Italian dishes call for a basic tomato sauce.

Keep this essential recipe on hand, and you will always be prepared to wow your guests (or yourself!). 



Sugo al Pomodoro (Basic Tomato Sauce)

Yield: 1½ cups


4 tablespoons extra virgin olive oil, plus more for finishing
2 garlic cloves
1 pinch peperoncino
1 (16-ounce) can whole, peeled Italian tomatoes, crushed by hand
3-4 sprigs basil
Salt, to taste



Place a saucepan on the stove, and heat the extra virgin olive oil over medium heat.

Using the heel of your hand, crush 2 of the garlic cloves, and add them to the olive oil, cooking them until they are golden brown.

Once the garlic is brown, add the peperoncino, and then immediately add the crushed tomatoes to the saucepan.

Mix the tomatoes, and season them with salt, to taste.

Simmer the sauce over low heat for approximately 20 minutes so that it begins to thicken.

Turn off the heat, and add the basil sprigs while the sauce is cooling, remembering to remove them once the sauce has cooled completely.

The tomato sauce should be a rich red color.

If it is brick red, it is too thick and needs to be thinned with water.

Incorporate the sauce into your favorite dish, and enjoy!








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