Pomodoro Sauce

By lisaS

Ingredients

• 1/4 cup extra virgin olive oil
• 1 tsp. fresh ground black pepper
• 1 tsp. of salt, to taste
• 1 tsp. of oregano
• 2 cloves garlic
• 48 oz (three cans) of canned peeled whole plum or cherry tomatoes

Preparation

Step 1

Heat oil in a saucepan on medium heat.

Crush two garlic cloves with the heel of your hand. Add the crushed garlic to the heated olive oil and sauté the garlic until golden brown.

While the garlic browns, pour the tomatoes into a bowl and squeeze with your hands to break them up.

Once garlic is browned, add tomato mixture (including juice) to the saucepan.

Simmer over low heat for 45 minutes adding water to keep the sauce from becoming too thick.

Pomodoro sauce should be a rich red color. If it turns brick red, it's too thick and you should add more water. It does not take much water to change the color of the sauce.

Salt & pepper to taste.