Makes 2 cups


6 cloves garlic
8 tbsp. extra-virgin olive oil
1 28-oz. can of whole plum tomatoes (packed only in tomato juice)
Salt and pepper
10 basil leaves

TIP: Make 3 times the Pomarola you need and freeze the extra in Zip-loc bags. It will last up to 6 months.


  • This is the simplest of sauces out there, so simple I don’t even feel I want to call it cooking. 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.

From  Fabio’s Italian Kitchen by Fabio Viviani.  © 2013 FV Legacy, LLC.  Available wherever books are sold..Used with Permission.