Pomodoro Sauce

Easy, Fresh & Delicious

Store bought sauce just never does this trick.

Pomodoro sauce is different than marinara in it’s light and vibrant nature. The focus is solely on the pomodoro (tomato) and nothing else. Cooking the tomatoes with other the aromatic flavors enhances them just enough.

Use this sauce for an easy pasta dish, on your next flatbread, or even in your next baked dish.

Ingredients:

• 1 can San Marzano Whole Peeled Tomatoes

• 1 Red Onion, chopped in half, remove outer layer

• 1 Whole Head of Garlic, whole cloves peeled

• 1 Whole Peeled Carrot

• Half of a Bell Pepper

• Handful of Basil

• Olive Oil

• Salt to taste

Optional: add the rind of a parmesan rind to the simmering pot

Directions:

1. Heat oil in medium sauce pan (enough to coat the pan), add whole garlic cloves and let brown.

2. Add in the can on tomatoes (be careful of splashing oil!!!).

3. Once the tomatoes are in the sauce pan, reduce heat to a simmer and add the aromatics (red onion, carrot, basil).

4. Sprinkle with salt, stir and let simmer on low for 25 minutes.

5. Remove aromatic chunks and turn off stove heat.

6. Optional: blend to make a smooth pomodoro sauce or leave as is.

7. Add to your favorite pasta with a sprinkle of cheese or nutritional yeast and enjoy! Also great for a homemade pizza or even ratatouille.

Notes:

The tip here is to keep all of the aromatics in big chunks, these are just used to enhance the nature greatness of the tomatoes. Then once they’ve simmered for enough time, you can easily remove the onions, the garlic, the basil, etc.