TOMATO SAUCE FOR GNOCCHI

SERVES 12

12 EXTRA LARGE  TOMATO’S
½ CUP EXTRA VIRGIN OLIVE OIL
5 LARGE CLOVES MATURE GARLIC -PEELED
12 FRESH BASIL LEAVES
PINCH OF SUGAR
6 CUPS WARM WATER

BLANCH TOMATO’S  1 MINUTE IN RAPIDLY BOILING UNSALTED WATER.  PEEL SKINS, CUT IN QUARTERS & REMOVE CENTER SEED SECTION, KEEPING ONLY THE “MEATY” PART OF THE TOMATO.

PUT WHOLE GARLIC CLOVES INTO COLD OLIVE OIL IN A COLD LARGE SKILLET. NOT TEFLON COATED.

SAUTE GARLIC UNTIL PALE YELLOW....DO NOT BROWN.  REMOVE PAN FROM HEAT. ADD TOMATO’S.  RETURN PAN TO STOVE, ADD BASIL LEAVES. SIMMER UNTIL TOMATO’S SOFTEN.  ADD 2 CUPS WARM WATER AND PINCH OF SUGAR.  SIMMER UNTIL MIXTURE REDUCES AND THICKENS.  ADD 2 MORE CUPS WATER. REDUCE AGAIN. ALLOW INGREDIENTS TO GET STICKY ON THE BOTTOM. DURING THIS PROCESS  DEGLAZE BOTTOM OF PAN TO PREVENT BURNING.  ADD FINAL 2 CUPS WATER AND REDUCE ONE FINAL TIME.  DEGLAZING INTENSIFIES FLAVORS AND ADDS RICH COLOR TO SAUCE.

REMOVE GARLIC CLOVES BEFORE SERVING.  THESE SOFTENED CLOVES ARE GREAT TO SPREAD ON
BRUSCHETTA!!


GOOD GNOCCHI IS LIGHT AS AIR AND DELICATE OF FLAVOR, SO IT'S BEST TO USE A LIGHT YET FLAVORFUL IN ORDER TO ENJOY THE MARRIAGE OF FLAVORS OF THE GNOCCHI AND IT'S SAUCE.