Pomodoro Sauce

This recipe has been adapted from a 1987 book titled “The Top One Hundred Pasta Sauces,” by Diane Seed.  It’s one of those cookbooks that end up with a broken spine and food stains all over it.  I loved it so much I gave a copy to a bunch of friends, but what I really loved was one particular recipe.  There are good recipes throughout this book, but my all-time favorite is Tagliatelle o Spaghetti al Pomodoro.

Pomodoro sauce is thicker than a marinara because it’s simmered longer.  It’s a basic onion/garlic/tomato sauce that gets passed through a food mill after cooking.  If you’ve never used a food mill and you like to make soups and sauces, you might want to consider getting one.  Although not as authentic, you can use a blender or food processor, or, start with crushed tomatoes and you don’t have to do anything.

The basic ingredients are below, but I like to sauté some oregano, basil, or rosemary, either dried or fresh, with the onion and garlic.   A few crushed red pepper flakes adds some spice.

Ingredients

2 Tbsp. olive oil

1 medium onion, diced

2 – cloves garlic, minced (or to taste, I use 4-5)

1 28-ounce can Italian plum tomatoes

1 lump sugar (1/2-tsp)

S&P to taste

Heat the oil and gently fry the chopped onion and garlic until softened.  Covering the pan will help prevent browning.  Add the tomatoes with their juice, sugar, salt and freshly ground pepper to taste and cook on high flame, uncovered, for about 20 minutes, stirring occasionally.  When the sauce is reduced and thick, check the seasoning, pass the sauce through a food mill, or, alternatively, a blender or food processor.

This sauce can then be used however you like; add sautéed mushrooms, meat, cooked veggies; it’s thick enough to use as a pizza sauce.

For a lighter sauce, dilute it with a white wine and water mixture to desired consistency.  It freezes well and makes about 2-1/2 cups.

Note: Last night’s dinner: Portobello mushroom ravioli (from Roma Imports, for those in Tucson), topped with pomodoro sauce, minced fresh basil, and a bit of finely grated parmigiano reggiano; that, a salad, and some chewy Italian bread made for a delicious feast. Oh, and tiramisu for dessert (also from Roma); fabulous.