Tomato Sauce

Sugo di Pomodoro

Cooking With Nick Stellino
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Ingredients:

6 tablespoons olive oil
6 garlic cloves
1 ½ teaspoons red pepper flakes
1 ¼ cup chopped onion
3 (28 ounce) cans Italian Peeled Tomatoes, drained, chopped, reserve the juices.
1 teaspoon sugar (optional)
½ teaspoon salt
½ teaspoon pepper.
8 tablespoons chopped fresh Basil or 2 ½ teaspoons dry
½ teaspoon of dry oregano
Multiple. Yields 7 ½ cups
Printable Version
Pour the olive oil in a stock pot ( at least 3 quart) , add the olive oil garlic, onion, red pepper flakes, and garlic, cook over medium heat for 15 minutes stirring often until the onions are starting to brown.
Add the chopped tomatoes, salt, pepper, sugar ( use sugar only if the tomatoes are tart.) ,salt, pepper, basil, and oregano cook stirring well for 5 more minutes.
Add the reserve juices, bring to a boil and simmer for 30- 35 minutes stirring occasionally. Use the sauce right away or store in the refrigerator up to 3 days or freeze for up to 1 month. Before you refrigerate or freeze it, let the sauce come to room temperature.
Chef’s tip
For a smoother more elegant presentation, once the sauce is at room temperature process it in batches in a food processor. The sauce will go through a slight change of color, the flavor however will not change.
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