Pomodoro Sauce

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

• Ready In: 1 hr 15 mins
• Yields: 4 cups

Ingredients

• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 3⁄4 cup white wine
• 2 1⁄2 lbs  whole peeled canned tomatoes, drained
•  kosher salt
•  fresh ground black pepper
• 1⁄2 teaspoon sugar
• 1⁄4 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.