Pomodoro Sauce and Random Thoughts About It

I made pomodoro sauce today. Some people may think this is something difficult and special...well, it IS special, but difficult? No. Pomodoro simply means tomato. So, it is yummy tomato sauce without meat. And, although you can buy marinara sauce in a jar, making pomodoro sauce is so easy you will wonder why you ever bought jar sauce. I am posting two pictures of the sauce above...one is close up so you can see the garlic chunks. I have previously made this with minced garlic from a jar, and it has been just great. However, I decided to roast a bulb (several cloves) of garlic the other day and use that in this batch of sauce. I will not know just how yummy this is until we eat it on a plateful of pasta, but I did taste it and I can say I am looking forward to a full helping of it!! So, the recipe includes the roasted garlic, but for the purposes of keeping things simple and easy, go right ahead and use minced garlic from a jar. I will post a recipe for roasting garlic in a day or two. It isn't hard and you can find out how to do so online, so if you would rather not wait for me, go for it!

Pomodoro Sauce

1 28 oz. can of crushed tomatoes

1 16 oz. can of chopped tomatoes, partially drained

2-3 Tablespoons of Extra Virgin Olive Oil

1 small to medium shallot, chopped

2-3 Tablespoons Dried Basil (or fresh if you prefer)

1 bulb (several cloves together) of roasted garlic, chopped and/or mashed

Sea Salt

Black pepper

Heat EVOO in a sauce pan on low/medium and add chopped shallots. Saute shallots for 3-4 minutes, add chopped garlic. Saute for a mere 1-2 minutes, just until the garlic's fragrance is released. Add Basil, stir and continue to saute for another 1-2 minutes. Turn heat down to low and add tomatoes. I mashed a few small cloves of the roasted garlic and added now. Stir well, cover and simmer for a hour, stirring occasionally. Uncover and continue to cook on low for approximately 30-45 minutes, to reduce liquid. Stir now and then. When the sauce is thickened and rich looking, remove from heat.

I would make this a day or two before you plan to eat it. Everything tastes much better once the flavors sit and meld together a day or two. BUT, if you have your heart set on it, go ahead and enjoy it immediately after preparing it!

Mangiare!!