Pomodoro sauce

By slebel

Ingredients

• Ingredients:
• Yield:
• 9.5 9.5
• 10 cups Units: US | Metric
• 3 can plum tomato
• 1/2 cup colavita extra virgin olive oil
• 2/3 cup onion, diced
• 3 garlic cloves, minced
• 2 bulb garlic roasted (40 min 400 oil remove skin)
• 1 1/2 cups dry white wine
• 1/4 cup sugar
• 1 tablespoon fine sea salt, to taste
• fresh ground black pepper, to taste
• 6 -8 leaves fresh basil
• 1 pack capellini

Preparation

Step 1

If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
2
Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
3
Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
4
Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.