Fried Tomato Sauce

1. 1

   Open the can of tomatoes and using kitchen shears, cut the tomatoes apart with a scissor motion right in the can, until they are rough chopped (saves a lot of mess this way). Drain tomatoes, reserving juice. Heat the olive oil in a preheated med-lg. sized saute pan until very hot, but not smoking - the larger width of the pan allows the juices to evaporate quicker, thus helping to thicken the sauce a bit.

2. 2

   When olive oil is hot add garlic and hot pepper flakes and quickly stir with wooden spoon for 10 seconds. Garlic will turn golden, but shouldn't brown. Slowly add cut up tomatoes (mixture will sizzle at first). Cook on med. high heat, stirring often. Raise heat to high and add white wine. Cook for 5 min, then add reserved tomato juices, sugar, salt and fresh pepper. Stir. Add half of the basil to the sauce.

3. 3

   Reduce heat to simmer and cook, stirring often, for approximately 20 minutes. Add the rest of the basil to the cooked sauce, stir and serve over pasta or vegetables with plenty of grated cheese. Keeps refrigerated for 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.