Pomodoro is Italian for tomato. This quick tomato sauce can be used in varied ways, as pizza / Pasta sauces or on crostinis or for your poached eggs. The uses are many. It is very similar to Marinara sauce, but only thicker but still liquidy. It feels a lot like minced tomatoes in your mouth rather than the chuncks you get with marinara sauce. It’s cooked a little longer so it’s darker in color than the marinara.
I have tweaked the original by adding onions and a little bit of italian spices. I find this version tastier and better suited for Indian palettes. Liberal use of this chunky tomato sauce in pastas and on breads has made it a house hold favorite.
Real Simple and quick to make, you can keep it for 3 days refrigerated and for more than a month in the freezer:
- 5-6 red ripe tomatoes
- 2 small onions, minced
- 5-6 cloves of garlic, minced
- 1/2 tsp italian seasoning
- 7-8 basil leaves, chopped
- salt to taste
- 1/4 tsp sugar
- 2 tsp red chili flakes
- 2 tsp olive oil
Make 4 deep cuts on the tomatoes, taking care not to slice it completely. Put all of them in hot boiling water for a couple of minutes. Once blanched, remove from water, peel the skin away. Roughly chop up the tomatoes.
Now, in a skillet, heat olive oil, saute minced garlic and onions till translucent. Now to this pinkish mix, add the chopped tomatoes and sprinkle the italian seasoning, red chili flakes, salt and sugar. Cover and let it simmer for 20-25 minutes. Repeated checking to ensure it doesn’t burn at the bottom should be taken.
Once done, the sauce will be thicker with a deep red hue. To this add the chopped basil leaves. Basil imparts this amazing aroma, which makes me dizzy with love of food..:)
Now, u could run in the blender once for a finer paste or use as it is. I like to blend it coarsely when using as a spread for pizzas and breads.
Tip: cool the sauce completely before storing in.