This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who
met him in Rome. She commented: “This in an all-purpose sauce that can
be used on a variety of pastas. To really 'enrage' the sauce, replace
the crushed New Mexican chile with chiltepíns or piquin chiles.”
3 pounds fresh Roma or plum tomatoes, cut in half or substitute 1
16-ounce can of peeled Italian tomatoes
2 teaspoons crushed red New Mexican chile
3 large cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon sugar
Freshly ground black pepper
Salt to taste
2 tablespoons chopped fresh basil or oregano
Preheat the oven to 400 degrees.
Place the cut tomatoes side down on a cookie pan and bake in the oven
for 10 minutes or until they are soft. Puree the tomatoes, place in a
saucepan, and simmer.
In a large skillet, saute the chile and garlic in the oil until the
garlic is soft.
Add the chile mixture and sugar to the tomatoes. Season with the black
pepper and salt and continue to simmer until the sauce thickens.
Remove from the heat and stir in the fresh herbs.