Photo and recipe courtesy of the Rachel Ray website,
and Buddy Valastro (Cake Boss)
Ingredients
- 1 28-ounce can whole peeled tomatoes, mostly drained, left just a little wet
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- 2 tablespoons (1/2 ounce) finely grated Parmigiano-Reggiano cheese
- 1 tablespoon sugar
- Kosher salt
Preparation
Pass the tomatoes through a food mill set over a large bowl.
Add the oil, garlic, Parmigiano-Reggiano and sugar to the bowl,
season with salt and let rest at room temperature for 1 hour to
give the flavors a chance to develop. The sauce can be refrigerated
in an airtight container for up to 2 days.
Add the oil, garlic, Parmigiano-Reggiano and sugar to the bowl,
season with salt and let rest at room temperature for 1 hour to
give the flavors a chance to develop. The sauce can be refrigerated
in an airtight container for up to 2 days.
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