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Sunday, September 13, 2009

Pomodoro Sauce Recipe


2 tablespoons olive oil
1/2 medium onion, chopped
1 large clove garlic chopped
1 28 oz can San Marzano tomatoes, drained, crushed by hand, reserve liquid
1 14 oz can San Marzano* tomatoes, drained, crushed by hand, reserve liquid
salt and pepper to taste
1/8 cup basil leaves torn

Drain tomatoes and reserve liquid.



Heat olive oil, add chopped onion and garlic, cook over low heat until onion is soft, 5- 10 minutes.



Add tomatoes and about 1/2 of reserved liquid, season with salt and pepper. Bring to a low boil. Boil 20 - 25 minutes to reduce liquid.


Add the rest of the liquid, bring to a boil. Again low boil 20-25 minutes until sauce is thick. Taste and add more salt and pepper as you like it. Add in the basil the last 5 minutes.



Serve over desired choice of cooked pasta.


*Note: If you can not find San Marzano tomatoes, use canned roma tomatoes and adjust seasoning. If too sour add sugar.


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