Fabio Viviani's Tomato Sauce With Oil and Garlic
'Top Chef' Star's Simple Pomarola Sauce
The "Top Chef" star shares his simple recipe for pomarola. "This is the simplest of sauces out there, so simple I don't even feel I want to call it cooking," he writes in his cookbook, 'But it's also delicious, so it does deserve the name of sauce."
Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.
Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.
Makes 2 cups
Adapted from FABIO'S ITALIAN KITCHEN by Fabio Viviani. Copyright © 2013, VF Legacy, LLC. Published by Hyperion in April 2013. Available wherever books are sold. All Rights Reserved.
This recipe was styled by chef Karen Pickus for Good Morning America.
Course: Sauces and marinades