Pomodoro Sauce
Servings
4Serving size
1/2 cup sauceThis recipe can easily be multiplied and keeps well for up to about 96 hours in the refrigerator.
Ingredients
| 2 Tbsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 1 medium White or yellow onions (finely diced) |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 2 15-ounce can No salt added diced tomatoes (strained tomatoes will be best but are hard to find) |
Instructions
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the salt, pepper and tomatoes.
Reduce the heat and simmer for 20 to 25 minutes. Stir occasionally.
Serve over pasta.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Why pomodoro? Because it is quick and simple. Marinara sauce simmers for a good long time, and is a bit thinner, while pomodoro is thicker.
You can make it in just a few minutes using the strained, seedless tomatoes like Pomi or San Marzano brand. They make a thick, rich sauce and cook quickly. If you are going to use fresh tomatoes, it is best to puree them in the food processor first. Roma tomatoes are a great choice and widely available.