Sugo di Pomodoro
 
Prep time
Cook time
Total time
 
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Recipe type: Entree/Sauce
Cuisine: Italian
Serves: 2½ cups
Ingredients
  • 1 - 28 ounce can of Cento Italian San Marzano Tomatoes with juice
  • 3 tablespoons extra virgin olive oil
  • 3 cubes of Dot crushed garlic (equal to 3 garlic cloves)
  • 7 fresh basil leaves torn in half
  • 2 teaspoons kosher salt
  • 1 dried Calabrian hot red pepper, halved
Instructions
  1. Heat olive oil in Dutch oven, or skillet over medium high heat. Add garlic and cook until garlic until golden - approximately 1 minute. Remove from heat and add the tomatoes and their juices- being careful not to splatter. Crush tomatoes lightly with the back of a wooden spoon, leaving some chunks. Add basil, salt and hot pepper. Return to heat and simmer until you have a thick chunky sauce - about 15 minutes.
Recipe by Tout va bien! (tm) at https://christymajors.com/italianfwt-exploring-gaglioppo/