(serves 4)
2 tbsps olive oil
4 cloves garlic, sliced
1/2 Vidalia onion, or other mild white onion, sliced
3 tbsps vodka
1 tbsp Italian seasoning
1 large can or 2 soup cans whole tomatoes, squeezed in hand into saucepan
1/2 cup light cream
2 tbsps grated pecorino cheese
Heat olive oil and saute garlic and onion until soft. Pour on vodka and let bubble high. Add seasoning and tomatoes and cook down, stirring frequently and breaking up tomatoes, until well cooked, at least 45 minutes. At the end, puree with handheld blender and add cream and cheese, stirring well.
Use first for pasta sauce and then for pizza the next night!
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