b'Tomato Sauce When I first came to sugo di pomodoro America, my mother12wrote me many letters. She always wanted to 6 tablespoons olive oilmake sure that I was 6 whole cloves garlic, peeled 114 cups chopped onioneating properly. ese 112 teaspoons red pepper flakesare her basic recipes 3 28-ounce cans Italian-style whole peeled tomatoes, drained and chopped, juice reservedfor Tomato Sauce 12 teaspoon salt12 teaspoon freshly ground black pepperand Chicken Stock1 teaspoon sugar (optional) and now I share them 8 tablespoons chopped fresh basil, or 212 teaspoons dried12 teaspoon dried oregano with you.Heat the oil in a 3-quart stockpot over medium-high heat. Add the garlic, onion and red pepperese basics are used flakes, and cook over medium heat, stirring often, for 15 minutes, until the onion starts to brown. Add the remaining ingredients (use the sugar only if the tomatoes are not sweet enough for you)in many of the recipes and cook, stirring well, for 5 minutes. in this book. You can Add the reserved tomato juice, bring to a boil, reduce the heat,always use your favorite and simmer for 30 to 40 minutes, stirring occasionally. Use the sauce right away, or let cool to room temperaturestore-bought sauce or and store for later use: refrigerate for up to three days,stock, but nothing tastes or freeze for up to one month.better than homemade. When you have the time, chefs note give these recipes a try; For a smoother, more elegant presentation,you will be impressed.cool the sauce to room temperature and process it, in batches, in a food processor. e color may change slightly, but the flavor will remain outstanding.9 fondamentali'