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!

Ingredients:

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

Preparation:

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!

Nutrition:

Calories 109 / Carbs 11g / Fat 8g / Protein 1g / Fiber 2g / Sodium 5