Gino’s Tomato Sauce
A few Table Spoons of Olive Oil
4 Large Garlic Cloves crushed and chopped
Two cans Tomato paste
Two Jars of Pop’s jarred tomatoes
A Good Amount of Dried Oregano. I like a lot you may like less
Salt and Pepper to taste
A good splash of Sweet Vermouth
Several Large Basil Leaves. I like a lot you may like less
This is an art form not a science work with the measurements provided until you find what you like.
Heat the oil (high heat) in a large sauce pot. When it’s hot dump the garlic in and watch it as it starts to turn brown; add the tomato paste (medium heat) and stir it constantly until it absorbs the oil and just starts to turn from a bright red to a reddish brown.
Add the jars of tomatoes. If you don’t have access to Pop’s jars of tomatoes you can use store bought cans of crushed tomatoes. 1 can is equivalent to 1 jar. Stir to make sure that the paste is incorporated into the tomatoes. Keep stirring until it starts to simmer. (turn the heat to low)
Dump in the oregano, salt and pepper in and stir.
Place a screen or some loose fitting aluminum foil over the pot to allow it to breath and simmer. Stir frequently to keep the bottom from burning. After about 45 minutes add the splash of vermouth, after a couple of more minutes tear up the fresh basil and stir it in. Turn off the heat and let it rest.
I’ve never seen the law where it’s required that you dip a good piece of Italian Bread into the pot to taste, but you better do it or this sauce will taste like crap.