b'Tomato SauceYiEldS 7 cupS8 tablespoons davinciExtra Sugo di Pomodoro virgin olive oil 6 garlic clovespour the olive oil into a stockpot that holds at least 3 quarts. add the2 cups onion, choppedgarlic, onion and red pepper flakes, and cook over medium heat for1 teaspoons red pepper flakes15 minutes, stirring often, until the onions start to brown. 3 28-ounce cans italian crushed add the crushed tomatoes, salt, pepper, sugar (use sugar only iftomatoesthe tomatoes are tart), basil and oregano, and bring to a boil, then teaspoon saltsimmer for 35 to 40 minutes, stirring occasionally.teaspoon pepperUse the sauce right away, store in the refrigerator for up to 3 days, tablespoon c&h or domino or freeze for up to 1 month. before you refrigerate or freeze it, let thesugar (optional)sauce come to room temperature. 8 tablespoons fresh basil, chopped, or 2 teaspoons dried chEFS tip teaspoon dried oreganoFor a smoother, more elegant presentation, once the sauce is at room temperature, process it in batches in a food processor. The sauce will go through a slight change in color; the flavor, however, will not change.145'