Pomodoro Sauce

Sunday is the traditional day for Pasta in Argentina. Today Mr. T took over the cooking duties, and he certainly out did himself with this deceivingly simple and insanely delicious Pomodoro Sauce, for our Ravioli.

Ingredients:
1 fresh and very ripe tomato
1 Tbsp. olive oil
1 Tbsp. sugar
salt
pepper
pimentón
1 cup tomato puree
1 olive
2 cloves of garlic
2 laurel leaves
basil leaves chopped
splash of red wine

Directions:
- Put to boil some water. Score a cross with a knife at the end of the tomato (not the stem side). Blanche the tomato for 30 seconds. Now the skin can be removed easily.

- Finely chop the tomato to a puree consistency. Put into a sauce pan.

- Add olive oil, sugar and splash of red wine. Let is simmer for 5 minutes. Add salt to taste.

- Add tomato puree and the laurel leaves to the mix. Let it simmer for another 5 minutes.

- Remove the pan from the heat and add the chopped olive and garlic, pepper, pimentón and basil.

Enjoy with two plates of pasta cooked al dente.

* Recommended to have some fresh bread on hand to clean the plate of the sauce after eating all the pasta.