Yield: about 2 cups, enough for an entree for two-4 people
Course: Appetizer, Side Dish
Keyword: Tomato Sauce, Wild Herbs
1 32ozcan wholepeeled tomatoes
3large cloves of garlicsliced as thin as possible
1/4cupblended olive oilor mild olive oil
1/2teaspooncrushed red pepper flakes
1/4cupdry white wine
Kosher saltto taste about 3/4 teaspoon
1/2tablespoondried ramp leavescrumbled
1/2tablespoondried bergamot leavescrumbled, any large stems removed
Puree the tomatoes in a blender or food processor, then strain the seeds out through a food mill (optional, but reccomended).
Sweat the garlic in the oil very slowly, until nicely browned and aromatic (refer to picture above). When the garlic is perfectly browned, and the dried chili, ramp leaves and bergamot and stir, off the heat for a minute. Add the wine to the pan and cook for 2 minutes.
Add the tomatoes, puree the mixture with a hand blender, cover the pan and simmer on medium-low heat for 30 minutes or until the sauce is nicely reduced and thickened.
Cool the sauce, then transfer to a labeled, dated container and refrigerate until needed.
This is more than a pasta sauce, sometimes I like to cook it down as use it as a simple dip or topping for crispy things, fried polenta, roasted potatoes, croquettes and all sorts of things.
The consistency can be a matter of personal taste. In restaurant settings I generally make a thinner tomato sauce to account for additional cooking by the line cooks.