It’s always a good thing when I can say: “well, at least I learned something today and I can go to bed a little smarter”. I guess in the grand scheme of life what I learned today won’t make or break me but I am glad I figured it out by myself.
Here’s the story….it’s not very riveting but it’s one I think you’ll appreciate.
I went to Aunt Joyce’s a few weeks back. She was raving about this delicious sauce she gets at a local Italian restaurant: Pomodoro Sauce. It can be used for dipping and of course to drown some serious pasta as well. She told me I should find a recipe for it. I started looking around. I kept thinking: “it’s really just tomatoes….hmmmm….” then I stumbled upon a site that said: “pomodoro sauce simply means: tomato sauce” AH! Yep. I had a AH! moment. It makes sense. Yet how you make your pomodoro sauce is important. It’s all about the flavors, all about the tomatoes, and all about the consistency.
There you have it.
No need to reinvent the wheel…..well I did add the roasted garlic instead of just regular chopped garlic. I find the roasted garlic adds a wonderful depth of flavor to the sauce.
1 garlic head, top cut off (see pics below)
1 can 28-ounces crushed tomatoes: I went with the lovely and delicious Tuttorrosso by Red Gold (Indiana’s best!)
1 medium onion, minced
1/2 cup fresh basil (plus more for serving)
Salt and Pepper to taste
Fresh parmesan cheese, for serving
Preheat your oven to 400 degrees F. Put your garlic head in a piece of aluminum foil, drizzle with olive oil. Put in your preheated oven for 30 minutes. Remove and let cool for a few minutes.
In a large pan or dutch oven, heat your olive oil (about 1 tablespoon). Add your onion and gently sautee for about 4-5 minutes. Cut the tip of your garlic cloves and squeeze your roasted garlic in your onion mixture. Gently stir and break up your garlic to blend with your onions. Add your crushed tomatoes, salt and pepper (about 1 teaspoon each). Bring to a simmer. Roughly chop or tear your basil and add to your tomatoes. Let this simmer for about 30 minutes. Taste and adjust seasoning. To serve top with fresh basil and a healthy dose of Parmesan cheese.
Enter to win some serious cool prizes! It’s all about Traditions! YUM! I know one family tradition from my grandmother I will never forget is adding green olives to her spaghetti sauce. OH MY GOODNESS….my absolute favorite…now if I could convince Mr. Man that olives are delicious! 😉
Printer Friendly: Roasted Garlic Pomodoro Sauce
Note: if you do not like big pieces of garlic in your sauce you can squeeze it onto a cutting board and mince it prior to adding it to your tomatoes.
Peace and AH!