Pomodoro (Al Forno’s Tomato Sauce)

(from saymyname’s recipe box)

6 cups

Categories: Main Dish, Pasta Sauce

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon fine sea salt
  • 1 cup dry white wine
  • 1 cup homemade chicken stock
  • 5 cups chopped canned tomatoes, with their juices

Directions

  1. Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.

  2. Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.

  3. As soon as the garlic is golden, immediately add the wine and stock—be careful not to burn yourself as the oil has a tendency to splatter.

  4. Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.

  5. Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

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