|Italian soldier, 1945.|
3 cloves of garlic, finely chopped
3 pounds of tomatoes, cored and cut into 1/2-inch pieces, all the juices included,
or 1 (28-ounce) can and 1 (14-ounce) can of whole tomatoes, coarsely chopped,
1/2 teaspoon of salt, or to taste
1/2 teaspoon of sugar
Freshly ground black pepper to taste
In a Dutch oven or soup pot, heat the oil over medium heat. Add the garlic and cook, stirring, for 30 seconds.
Add the tomatoes and their juices, the salt, the sugar, and the pepper. Bring the mixture to a simmer over high heat.
Reduce the heat to medium and cook, uncovered, for 20 to 30 minutes, stirring occasionally, or until the tomatoes have reduced to a thick pulp.
Pass the sauce through the medium blade of a food mill. If there is much more than 1 1/2 cups of pureed sauce, or if the mixture is too watery, return it to the pot and cook over medium heat, stirring constantly to avoid scorching, until the sauce is the desired consistency.
Adjust the salt and the pepper.
Use the sauce immediately or refrigerate, covered, for up to three days.