Prep: 5 min
Bake: 15 min
Yield: 4-6 servings
Homemade tomato sauce, or gravy as it’s known in some Italian families, is all well and good when you can spend your entire Sunday perfecting it. But here’s a delicious secret Italians have been guarding for centuries Pomodoro is the everyday Italian sauce for pasta, and it takes only 20 minutes to make! I always double the recipe and freeze half. Even faster!
- 1 28-ounce can crushed tomatoes
- ½ cup olive oil
- ½ cup Master Vintner Sauvignon Blanc
- 2 garlic cloves, chopped
- ¼ tsp sugar
- Kosher salt
- Freshly-grated Parmesan and chopped Italian parsley (optional)
- Heat oil in a saucepan over medium heat. Add garlic and cook, stirring often, just until it begins to brown, about 2 minutes. Add tomatoes, white wine and sugar. Season with salt to taste.
- Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.
- Toss with freshly cooked pasta and garnish with grated Parmesan cheese and chopped flat leaf parsley, if desired
- Sauce can be made up to three days ahead and freezes well.
About the ChefTim Vandergrift
For the past two decades, my life has centered around making, drinking, cellaring, collecting, experimenting with and, above all, sharing my love for homemade wine! That often entails traveling around the world teaching others about winemaking. And along the way, I’ve collected my fair share of go-to recipes…usually including the wine I happen to be sampling at the time. All that to say, wine tastes as good in dishes as paired with them! Bon appetit!