Pomodoro Sauce

DrGaellon's Note:

Adapted from a recipe in Rick Tramonto's _Osteria_. He adds red pepper flakes (a pinch); I leave them out.

• Total Time: 1 hrs 15 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Yield: 4 cups

• 2 tablespoons olive oil
• 3 garlic cloves , minced
• ¾ cup white wine
• 2 ½ lbs whole peeled canned tomatoes , drained
• kosher salt
• fresh ground black pepper
• ½ teaspoon sugar
• ¼ teaspoon chopped fresh basil

Directions:

1. In a saucepan, heat 1 tbsp olive oil over low heat. Add garlic and saute until just golden, 3-4 minutes. Add the wine, raise heat to medium-high, and simmer until volume reduces by half.
2. Place tomatoes in a large bowl and crush with a potato masher (or your hands). Add to pan. Season with salt and pepper. Add sugar. Bring to a simmer over medium heat and cook 50-60 minutes.
3. Add the remaining olive oil and basil and stir well. Adjust salt and pepper if needed.