This sauce is great over whole wheat pasta or tortellini and also what we use as a base for our Eggplant Parmesan.
Salsa de pomodoro
Ingredients:
3 tablespoons olive oil
1 medium onion chopped
3 large cloves garlic
1 28-oz. can organic whole tomatoes with juice (when tomatoes are not in season) or 4 cups fresh tomatoes, quartered
1 28-oz.can organic crushed tomatoes with juice or 3 cups fresh tomatoes, chopped
1 tablespoon salt
1 teaspoon honey
1 teaspoon crushed red pepper
4-5 leaves fresh basil
Other necessities:
Large saucepan or stock pot
Wooden spoon
1. Add three tablespoons olive oil to a large saucepan or stock pot. Heat oil at a medium-high temperature over the burner.
2. Chop onion and mince garlic. When oil is hot, add ½ chopped onion. Sauté until onion becomes translucent. Add the two cloves minced garlic. (Do not add the garlic before the onion because it will cook faster and may burn.) When the garlic begins to turn a golden color, add one can of whole tomatoes with juice to the onions and garlic.
3. Add one tablespoon salt and one teaspoon honey to the tomato mixture. Add one pinch (approximately ½ teaspoon) crushed red pepper. (Crushed red pepper can be found with the spices at most grocery stores. This type of pepper is commonly served at the tables of most Italian pizzerias as a topping for pizza along with parmesan cheese.)
4. Wait until the mixture comes to a boil and then turn down to low and allow it to simmer approximately 30 minutes.
5. You can taste the sauce throughout the cooking process and add salt and red pepper, depending on your own tastes. When the mixture comes to a furious boil, cover the saucepan and lower the heat further.
6. After the sauce has simmered for 30 minutes, add 4-5 basil leaves. Tear with your fingers or crush in an herb grinder.
Salsa de pomodoro
Ingredients:
3 tablespoons olive oil
1 medium onion chopped
3 large cloves garlic
1 28-oz. can organic whole tomatoes with juice (when tomatoes are not in season) or 4 cups fresh tomatoes, quartered
1 28-oz.can organic crushed tomatoes with juice or 3 cups fresh tomatoes, chopped
1 tablespoon salt
1 teaspoon honey
1 teaspoon crushed red pepper
4-5 leaves fresh basil
Other necessities:
Large saucepan or stock pot
Wooden spoon
1. Add three tablespoons olive oil to a large saucepan or stock pot. Heat oil at a medium-high temperature over the burner.
2. Chop onion and mince garlic. When oil is hot, add ½ chopped onion. Sauté until onion becomes translucent. Add the two cloves minced garlic. (Do not add the garlic before the onion because it will cook faster and may burn.) When the garlic begins to turn a golden color, add one can of whole tomatoes with juice to the onions and garlic.
3. Add one tablespoon salt and one teaspoon honey to the tomato mixture. Add one pinch (approximately ½ teaspoon) crushed red pepper. (Crushed red pepper can be found with the spices at most grocery stores. This type of pepper is commonly served at the tables of most Italian pizzerias as a topping for pizza along with parmesan cheese.)
4. Wait until the mixture comes to a boil and then turn down to low and allow it to simmer approximately 30 minutes.
5. You can taste the sauce throughout the cooking process and add salt and red pepper, depending on your own tastes. When the mixture comes to a furious boil, cover the saucepan and lower the heat further.
6. After the sauce has simmered for 30 minutes, add 4-5 basil leaves. Tear with your fingers or crush in an herb grinder.
1 comment:
I will have to try this one. Maybe it won't make a difference, but I've recently noticed that one of my sons gets a rash around his mouth when he eats the marinara sauce I've been making from scratch. I've noticed the rash when he eats oranges and strawberries too. I think it's an acidic thing. Maybe your recipe will be less acidic. I was using my recipe in everything italian so it's worth a shot to try something new instead of banning red sauce from his diet!
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