Roasted Garlic Pomodoro Sauce

Roasted Garlic Pomodoro Sauce

Roasted Garlic Pomodoro Sauce

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.

Tomato Sauce.

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.

my love of pasta and delicious sauce truly is infinite....amen!

my love of pasta and delicious sauce truly is infinite….amen!

Ingredients:

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

Olive oil

1/2 cup fresh basil (plus more for serving)

Salt and Pepper to taste

Fresh parmesan cheese, for serving

How to:

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.

garlic, before

garlic, before

and after....fair warning your house will smell like love!  Garlic love that is ;)

and after….fair warning your house will smell like love! Garlic love that is😉

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.

Perfect tomato sauce!  Simple perfect!

Perfect tomato sauce! Simple perfect!

I actually consider using this as my personal plate...

I actually considered using this as my personal plate…

this is the ticket to win a LOT of applause around your home!

this is the ticket to win a LOT of applause around your home!

Red Gold was so wonderful to send me some delicious Tuttorosso products.  Go check out their Facebook page: here

thank you Red Gold/Tuttorosso! I LOVE your products!

thank you Red Gold/Tuttorosso! I LOVE your products!

original

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! 😉

forget the olives for now...let's devour this madness!

forget the olives for now…let’s devour this madness!

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!

Isabelle

8 thoughts on “Roasted Garlic Pomodoro Sauce

  1. Sauté fresh spinach with your onion and garlic, and add to tomato sauce. When serving over pasta, top sauce with feta cheese!!! Delish!!!!this is what we talked about once, called Angelhair Pomodoro!!! Used to have this at Alcatraz downtown before they closed!

  2. I wonder if you could can this recipe? I’m thinking about growing some tomatoes this year just to make my own tomato sauce. Right now, it is JUST a thought.

  3. Honey!
    Thank you ,can’t wait to try this, I have never roasted garlic before but I like it so I am excited to try it.
    Love aunt Joyce

  4. Isabelle, I thought your post was entirely riveting, especially when you started it off with a sublime photo of pasta! (Loved your personal plate considerations, too… tee hee.) I sooooooo want to eat at your house! Thanks for this fabulous recipe!

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