*Note: Quality, canned tomatoes are perfect for this recipe; however, if you have fresh, ultra-ripe tomatoes, use 2 lbs.
To start, drain the tomatoes and pass them through a passatutto or a food mill (use the smallest disc). Finely dice the onion and mince the garlic.
To make the sauce, heat a large sauce pan or pot over medium-high heat. Add the olive oil, followed by the onions. Sauté the onions for about 10 minutes or until they begin to caramelize a bit. Then turn the heat down slightly and add the garlic and chili flakes. Cook for a minute or so, just until the garlic becomes fragrant. Next, deglaze with the white wine and let it reduce until it is almost dry. Next, add the tomatoes and a pinch of salt. Let the sauce simmer for about 30 minutes or so. Stir occasionally to prevent it from scorching.
Meanwhile, bring a large pot of water to a boil and proceed to the next step.
- 2 - 28 oz cans whole tomatoes*
- 1 medium-sized yellow onion
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1 tbsp crushed chili flakes (or to taste)
- sea salt, to taste