Aired February 22, 2013
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
2 tablespoons (1/2 ounce) finely grated Parmigiano-Reggiano cheese
1 tablespoon sugar
Pass the tomatoes through a food mill set over a large bowl. Add the oil, garlic, Parmigiano-Reggiano and sugar to the bowl, season with salt and let rest at room temperature for 1 hour to give the flavors a chance to develop. The sauce can be refrigerated in an airtight container for up to 2 days.