Ingredients

  • 1 28-ounce can whole peeled tomatoes, mostly drained, left just a little wet
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 2 tablespoons (1/2 ounce) finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon sugar
  • Kosher salt

Yield

Serves: about 2 1/2 cups, enough for 4-6 pizzas

Preparation

Pass the tomatoes through a food mill set over a large bowl. Add the oil, garlic, Parmigiano-Reggiano and sugar to the bowl, season with salt and let rest at room temperature for 1 hour to give the flavors a chance to develop. The sauce can be refrigerated in an airtight container for up to 2 days.