Sunday, September 30
MAKE IT: Pomodoro Sauce
I am going to walk you through the basics of a simple Pomodoro sauce. It will be finished off with basil, but you can easily add in peppers, mushrooms, eggplant, or additional vegetables. I do recommend adding them in with the tomatoes so they cook fully and soften nicely.
This will make roughly 4-5 cups of sauce (based on tomato size) roughly 2 jars of sauce.
Full time: 40-50 minutes
You will need:
8-10 fresh tomatoes, peeled and seeded (or 2 cans whole crushed tomatoes 28 oz)
1 large onion finely diced
2 tbsp olive oil
2 tbsp garlic, minced
1 tbsp salt, or salt to taste
1/2 cup fresh finely chopped basil for finishing
Let us being:
In your stock pot melt, pour olive oil and heat over medium-high heat.
Add in onions and garlic.
Cook for 5-8 minutes or until they begin to turn translucent and edges just begin to color.
Add in the tomatoes and reduce heat to medium-low.
Cook for 30 minutes or until a nice rich red color develops.
Stir in salt and basil, cook 1-2 minutes to wilt basil.
Serve or can immediately and enjoy!