Pomodoro (Al Forno’S Tomato Sauce) - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
1 tablespoon minced fresh garlic
1/2 teaspoon fine sea salt
1 cup dry white wine
1 cup homemade chicken stock
5 cups chopped canned tomatoes, with their juices

Preparation

Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.