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.

Wow, has it really been that long since I posted anything. Time is really flying by. I have been busy looking for another web designer to design FortyMore. We have hired a new guy. So far we have one draft, it looks so much better than the last company. He seems to really knowledgeable
about wordpress. I just look forward to the day it is all done and I can move on to my own cooking blog.

We had Holland with us since Friday morning. Her mommy came to get her about 4:30 yesterday afternoon. I hope she had a great time, I know Papa and I had a great time with her.
There was a lot of tower building going on around here that is for sure.

Yesterday I decided I should try cooking something with my tomatoes that GK and I canned. So I made Pomodoro sauce over whole wheat linguine. It turned out great.

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