Pomodoro Sauce

      Pomodoro sauce is so simple and delicious.  I would eat this every day if I could.  This recipe is the most simple of all tomato recipes and can be prepared on the stovetop in either a large skillet or a saucepan. It can also be roasted in the oven for those lazy days (variation follows).  This recipe was originally taught to me by my friend Allan, who in turn learned it from his mother Duck.  I love the fact that one of the most quintessential Italian recipes was taught to me by a Vietnamese woman.  It just goes to show you that we really are all one!  The following recipe is a culmination of thousands of attempts.  I'm pretty happy that this is the result.

Serves about 4.  Double for more friends.

Ingredients:

28oz. can of whole peeled tomatoes.  I prefer Tuttorosso brand!!

¼ cup or more of extra virgin olive oil

4 or more cloves of garlic chopped and minced

1-2 tbsp dried or ¼ cup or more of fresh basil to taste

1 tbsp sugar (optional)

Kosher or sea salt

Pepper

 Directions:

     Pour oil in skillet or saucepan and heat over medium high heat.  Add the garlic and sauté for a couple of minutes, don't brown it.  If you do it's OK it will be one of your thousand attempts.  I like it undercooked, I prefer a bite to the garlic.  Add the tomatoes.  You can add the tomatoes whole and lightly crush them with a potato masher in the skillet, careful not to mash the tomatoes too small.  Or you can pour the tomatoes into a bowl and gently squeeze them in your hand, again careful not to crush them too much.  You want a chunky tomato sauce.  Add basil, sugar, salt and pepper to taste.  Once the tomato sauce has come up to a good simmer, lower the heat to med-low or low, you want to very gently simmer the sauce for at least 20-30 minutes stirring somewhat often.  Cooking it too long can dry the sauce out.  The goal is to have a glistening tomato sauce.  I prefer the sauce to be a little bit oily, however you can add more at the end or use less all together it is your choice.  Once the sauce has cooked for about 10 minutes, taste.  Adjust salt and pepper.  At this point if the tomatoes are a bit too acidic, add sugar a good pinch at a time to sweeten the sauce and reduce the acidic flavor.  The sauce is finished when all the flavors have married and the sauce has thickened somewhat.  Pour over your favorite pasta, mine is spaghetti or angel hair.

Oven variation

Preheat oven to 450 degrees

            In a small casserole or even a pie plate add the oil and garlic and place in the oven.  When garlic is about to brown add tomatoes (lightly crushed), basil, sugar, salt and pepper.  Roast on the upper level of the oven for about 45 minutes.  Time will vary; sauce will appear a bit drier, mix to reveal a glistening thickened sauce.  The sauce will be snaturally sweeter from the caramelization of the tomato sugars during roasting.  Make it first without the sugar and add next time if you prefer.