Every summer right about now i:e late summer I round up all my garden tomatoes and make a big batch of tomato sauce or in Italian Pomodoro Sauce. It’s amazingly delicious and incredibly simply to make. You can use this sauce as a basic template and add add garlic, oregano, chili flakes, fennel seeds to make a delicious pasta sauce or don’t add any flavor and use in endless possible ways from soups, pizzas, salsas even curries. But no matter what, the basic tomato sauce of tomatoes, olive oil, salt and pepper is the best, specially made with summer fresh tomatoes.
You don’t need to have a garden full of tomatoes, this recipe works perfectly with supermarket tomatoes or farmers market tomatoes. Look for Roma or San Marzano if possible, it delicious with beefsteaks and even baby tomatoes will work. Roma, baby tomatoes are easier to find San Marzano not so much. Use it in pastas, pizzas, soups, minestrone, salsa, even curries the possibilities are endless, simply change the flavors and use as needed.
Pomodoro Sauce
- 4-5 lbs fresh tomatoes Roma, San Marzano or any summer variety, chopped
- sea salt and black pepper to taste
- 4-5 cloves garlic, chopped optional
- 1 cup really good extra virgin olive oil
- 1 teaspoon oregano optional
- pinch of chili flakes, optional
INSTRUCTIONS
- In a large dutch oven or sauce pan add all ingredients over medium/low heat. Bring it to a boil.
- Once the tomatoes start to bubble using a paddle or potato masher start smashing tomatoes to help them break down.
- Cook for 40-50 minutes over low to medium heat, stirring frequently to avoid catching at the bottom.
- The tomatoes should turn into a thick sauce by now. If it is too thin continue cooking for a few more minutes (cooking times may vary by variety of tomatoes used).
- Add the oregano and basil is using.
- Store in an air tight container for up to a week or freeze in a freezer safe container.
- If using for other purposes like salsa or curries leave out eh herbs and garlic.
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