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[Total: 4 Average: 5/5]
If you’ve got an upcoming bumper crop of tomatoes consider making your own Pomodoro Sauce. Please, please, please don’t add sugar to this sauce because it tastes better without it in my not-so humble opinion.
- 2 Pounds Plum Tomatoes (Blanched & Peeled)
- 1/2 Cup Water
- 1/4 Cup Olive Oil
- 8 Garlic Cloves (Thinly Sliced)
- 1 Cup White Onions (Diced)
- 2 Fresh Plum Tomatoes (Diced)
- 15 Fresh Basil Leaves (Chopped)
- 1 Teaspoon Kosher Salt
- In small-size bowl place tomatoes. Add 1/2 cup water. Using hands crush tomatoes, retaining some chunks.
- In medium-size saucepan heat olive oil over a high heat. Add sliced garlic. Cook 30 seconds until starts to brown. Add onions, reduce heat to medium, and cook 3 to 4 minutes until onions are translucent and begin to caramelize
- Add diced tomatoes and stir to incorporate. Add crushed, peeled tomatoes, and water.
- Bring mixture to simmer, stirring frequently to prevent bottom from burning. Simmer for 15 minutes.
- Remove sauce from heat and let come to room temperature. Add basil, and kosher salt. Stir to incorporate.
- Serve over pasta, meatballs, or over grilled Italian bread.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
