Utica Sauce Recipe
Ingredients:
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, peeled and halved
- 1 tablespoon Cento tomato paste
- 1 (28-ounce) can whole peeled Cento Italian tomatoes
- Kosher salt
- Freshly ground black pepper
- Pinch of sugar
- 2 basil sprigs
Directions:
- In a large saucepan, heat the extra-virgin olive oil over moderate heat.
- Add the halved garlic cloves and cook, stirring occasionally, until golden, about 5 minutes. Be careful not to burn the garlic as it can turn bitter.
- Stir in the Cento tomato paste and cook for about 1 minute to allow the flavors to develop.
- Add the Cento whole peeled tomatoes and use the back of a spoon to crush them into smaller pieces.
- Season the sauce with kosher salt and freshly ground black pepper to taste. Add a pinch of sugar to balance the acidity.
- Stir in the basil sprigs and bring the sauce to a gentle boil.
- Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and reduces to about 3 cups. This should take around 30 minutes.
- Before serving, remove the garlic and basil sprigs for a smooth and rich sauce.
This Utica sauce pairs perfectly with pasta, chicken riggies (with additional ingredients), or as a pizza base! Using Cento tomatoes and paste ensures a high-quality, authentic Italian flavor that's essential for this beloved local sauce. Enjoy!
