Sugo di Polpa di Pomodoro

(unedited)

This is an extremely simple and fresh tomato sauce using cans of San Marzano tomatoes. It came with the recipe for Gnocchi di Ricotta, but it could be used for many other things, so I split it out here. It uses more of the pulp of the tomato and less of the liquid. It's closer to the sauce used for the Pizza Napoletana, but it is not blended as finely.

3 (28-oz can) Cento San Marzano tomatoes (not the organic variety)

1 whole clove of garlic

1/4 cup (55 g) extra-virgin olive oil

salt to taste

fresh basil leaves (around 20)

1. Remove area of tomato where stem was attached. No need to remove seeds unless there are many.

2. Place tomatoes in a strainer over a bowl. We are trying to save the pulp at this point, but also retain the liquid for later.

3. Use your fingers to break apart the tomatoes so they drain better.

4. Let the tomatoes drain for about 5 minutes.

5. Place the tomatoes into a food processor and blend just a little. We want to break them up well, but we don't want to make it smooth like a pizza sauce. Traditionally, a food mill is used for this step.

6. Pour the unused liquid into one of the cans. We'll add some to the cooking sauce.

7. Sauté whole garlic clove in olive oil for a few minutes on low heat.

8. Add tomato pulp and bring to simmer (very slow boil).

9. Add liquid to achieve the consistency you like.

10. Add salt to taste.

11. Cook for 30 minutes.

12. You'll likely need to add a little more liquid along the way. I end up adding about a half can of tomato liquid.

13. Test salt level once in a while.

14. Cook pasta to coincide with end of 30 minutes.

15. Remove garlic clove and discard.

16. Add around 10 leaves of basil.

17. Let pasta cook for its last minute in the sauce.

18. Serve with extra basil leaves on each plate.