Wednesday, September 19, 2012

Pomodoro Sauce

I’m getting to the end of my tomato harvest but it seems like my plants have rallied here at the end – I had at least 25 tomatoes ripen at one time.  This is a first for me; in the past my tomatoes would ripen one to two at a time and last year I was canning every 3 days just to savor and use each tomato.  It was such a waste of electricity and gas!  I’d spend 3 hours in the kitchen to make one little jar of sauce, boo!  This year, I’m doing less canning and of course, I hit the motherload as far as my harvest is concerned.  Oh well…honestly, I don’t have the time to spend in the kitchen like I did last year!
Anyway, with all of these tomatoes and no time to can, what was I going to do?  I chatted with my bestie, Shanny K. Moore, and she told me that she had been making pomodoro sauce with her tomatoes and I wanted to give it a try.  All I can say is:  Wow, this was seriously the easiest tomato sauce I’ve ever made -  ever! 
Just a few ingredients and about 30 minutes is all you need.  And if you aren’t using your own tomatoes, it’s even quicker!  You know I love quick and easy meals!
4 medium tomatoes, peeled and chopped or 1 large can of diced tomatoes
4 cloves garlic, minced
2 T extra virgin olive oil
½ cup diced onion
6 T chopped fresh herbs like basil, oregano and parsley; or 2 T of dried
¼ cup balsamic vinegar
Salt, Pepper and Sugar, to taste

If you are using your own tomatoes, be sure to peel the skin using the water bath method.

Look at these beauties!

In a medium saucepan, heat oil over medium heat and add garlic and onion.  Sauté until onion begins to soften – about 5 minutes.
Add the tomatoes, vinegar, herbs, salt & pepper and simmer over medium heat for about 15 minutes or until the tomatoes begin to soften up.  Stir and taste occasionally.  Add a pinch of sugar if needed.

Serve over your favorite pasta!  So quick, so easy, SOOOO good!
Calories 109 / Carbs 11g / Fat 8g / Protein 1g / Fiber 2g / Sodium 5

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