Versatile Pomodoro Sauce
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- 1 tsp. fresh ground black pepper
- 1 tsp. salt, to taste
- 1 tsp. oregano
- 48 oz. peeled whole plum or cherry tomatoes
Heat oil in saucepan over medium heat. Crush two garlic cloves and add to the olive oil and saute until golden brown. While the garlic browns, pour the tomatoes into a bowl. Use your hands to break them up.
Once garlic is browned, add tomatoes and their juice to the saucepan with the garlic. Add pepper, salt, and oregano. Simmer over low heat for 45 minutes, adding water to keep sauce from becoming too thick. Pomodoro sauce should be rich and red in color. If it turns brick red, it is too thick. Add salt and pepper to taste.