Sugo di Pomodoro
by James Belardo
This basic tomato sauce is one of the easiest ways to celebrate Italian cuisine. This Primo course dish can be part of the ideal full Italian meal. Our take uses white wine and freshly squeezed lemon juice, which adds a zestiness and tang. Others keep it simple and go ‘core’ by making with neither the wine nor the lemon juice.
1 28 oz. can hand crushed San Marzano tomatoes or use 1 small quart basket of fresh plum tomatoes* or 3-4 pints of cherry tomatoes.
1 cup water (if using fresh plum tomatoes)
2 cloves garlic
1 cup white wine (pinot grigio or Riesling for added sweetness)
3 tbsp olive oil
1/2 lemon (juice)
2 bay leaves
salt and pepper
1 tsp sugar (optional, may not be needed if using Riesling)* if we use fresh (ripe) plum tomatoes, we first remove their skins using a peeler and then chop ’em up.
fresh grated Pecorino Romano, Parmegiano or Ricotta Salata
2. If using fresh plum tomatoes, add 1 cup of water and let come to a simmer before adding the cut up plum tomatoes.
6. Salt and pepper to taste (sugar too, if needed)
Top with fresh grated Pecorino Romano, Parmegiano or Ricotta Salata
The Grape Gourmet
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