Sunday, September 30

MAKE IT: Pomodoro Sauce

Pomodoro sauce is a great Italian tomato sauce. Now the first question usually asked is what is the difference between Marinara sauce and Pomodoro sauce? Truthfully, it is a regional and upbringing difference. Pomodoro sauce is slightly chunkier and is almost always started with onions and garlic, where Marinara is more gravy like and often water is added to create the texture.

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!