Sugo Rosso (Red Sauce)

Recipe View 5 mins Prepare the Tomatoes: Bring a large pot of water to a rolling boil. Gently lower the tomatoes into the boiling water and cook until the skins just begin to crack, approximately 1 minute. Immediately transfer the tomatoes to a bowl of ice water to halt the cooking process. Let them sit for several minutes. (Estimated time: 5 minutes)

Recipe View 5 mins Peel and Blend: Remove the tomatoes from the ice water. The skins should now slip off easily. Peel and discard the skins. Roughly chop the peeled tomatoes and transfer them to a food processor or blender. Process until completely smooth. (Estimated time: 5 minutes)

Recipe View 2 mins Infuse the Oil: Heat the olive oil in a medium saucepan over medium heat. Add the crushed garlic and cook, stirring frequently, until fragrant and lightly golden, being careful not to burn, about 1-2 minutes. (Estimated time: 2 minutes)

Recipe View 15 mins Simmer the Sauce: Pour the blended tomatoes into the saucepan with the garlic-infused oil. Add the salt. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, uncovered, until the sauce has thickened slightly and the flavors have melded, approximately 10-15 minutes. Stir occasionally to prevent sticking. (Estimated time: 15 minutes)

Recipe View 3 mins Finish with Basil: Remove the sauce from the heat. Stir in the chopped fresh basil. Allow the sauce to sit for a few minutes to allow the basil flavor to infuse the sauce. This will brighten the flavors of the sauce. (Estimated time: 3 minutes)