The Italian Basic Tomato Sauce or Sugo al Pomodoro. 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!).
SERVING: 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!