Kelli's Pommarola (Basic Tomato Sauce)
3- 28 oz. Cans Cento San Marzano
(Product of Italy/ Peeled Tomatoes)
5 Cloves Garlic (Roasted)
1 TBSP Chef In A Bottle Universal Seasoning
2 tsp Dried Sweet Basil
1 TBSP Olive Oil
Place unpeeled garlic cloves in medium hot skillet. Roast on all sides for about 10 Minutes. Carefully remove peel from garlic. Cut cloves in half. In a 4-QT chef quality saucepan, pour in whole tomatoes including all juices. Use your hands to crush the tomatoes. Add in garlic, Chef In A Bottle Universal Seasoning, basil and olive oil.
Keep the flame low. (Patience makes this recipe outstanding!) Stir the sauce frequently until it is bubbling. (About 10 minutes.) Cover the sauce. Stir frequently while cooking. Sauce will thicken as the water evaporates. (3 hours) You may need to add water as you simmer as these tomatoes produce a thick sauce almost instantly. It takes three hours to create deepness of the flavor profile. Freezes Well. When serving, always drizzle olive oil over the dish.