1 non-reactive cooking pot such as stainless steel
Ingredients
1 32ozcan wholepeeled san marzano tomatoes
3large cloves of garlicsliced as thin as possible
2 tablespoonextra virgin olive oil
2tbsp flavorless cooking oil
½teaspooncrushed red pepper flakes
¼cupdry white wine
Kosher saltto taste about ¾ teaspoon
Herbs (optional) You can substitute 1 teaspoon dried oregano for both of the herbs.
½tablespoondried ramp leavescrumbled
½tablespoondried bergamot leavescrumbled, any large stems removed
Instructions
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 oils 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 heat for 15-20 minutes or until the sauce is nicely reduced and thickened.
Cool the sauce, then transfer to a labeled, dated container and refrigerate until needed.
Notes
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.