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Italian | |
| 1/3 cup olive oil 6 cloves garlic, minced Three 26-ounce cartons chopped tomatoes 1 teaspoon Italian seasoning 1 large basil sprig Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter red wine/cabernet (optional) Garlic Powder Brown Sugar | |
| Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, If using wine add about 1/2 cup to the mixture (I like to use it to rince out the tomato cans)stirring occasionally, for 1 hour. Take off the heat and stir in the butter until melted. Add salt and pepper to taste. If he sauce is acidy, add a few pinches of brown sugar, stir in and taste again. Repeat a few times till the acidity is where you want it. If needed add some garlic powder (it tends to round out the taste). | |
Excellent | |
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