Pomodoro Sauce
Pomodoro sauce is a perfect combination of fresh tomatoes, onion, garlic, fresh basil, and extra virgin olive oil.
Servings 10 (Makes about 20 oz)
Calories 52kcal
Ingredients
- 2 tbsp olive oil
- 2.5-3 lbs heirloom tomatoes
- 1 small sweet or Vidalia onion
- 4 garlic cloves
- 5-6 basil leaves fresh
- 1/2-1 tsp white granulated sugar
- 1 tsp coarse salt more or less to taste
- 1/4-1/2 tsp fresh cracked black pepper to taste
Instructions
To Peel Tomatoes:
- Heat up a large pot of water and prepare a bowl with iced water. Bring the water to boil and set iced water bowl close to the stove.
- Slice a small x across the bottom of each tomato (not the part that attaches to the vine).
- Working in batches of 3 or 4 tomatoes, add them to the boiling water for 25-30 seconds. You will see the skin starting to peel off where it's sliced.
- Use a slotted spoon to take tomato out of the pot and into the ice bath. Once cooled after a few seconds, take them out onto the cutting board and peel the skin off with your hands. It should come off nice and easy.
To Make Pomodoro Sauce:
- Dice onion and tomatoes and set aside. If you see a lot of juices running off the tomatoes, you can pour off some of them but not all. Peel, smash, and mince garlic cloves.
- Preheat a Dutch oven over medium heat and add the olive oil.
- Add onion and sauté until transparent and starts to soften. Make a little well in the middle and add garlic. Cook garlic just until fragrant.
- Add in diced tomatoes and bring it all to a simmer. Lower the heat to medium low so the sauce gently simmers and let it cook for 30-40 minutes. Do not cover with a lid but make sure to stir from time to time.
- Stir in salt, pepper, sugar, and minced basil leaves. Let the sauce cook another 5 minutes or so and then you can transfer it into a blender to blend until smooth. You can also use an immersion hand blender to blend the sauce.
Storing:
- If not using the sauce right away, make sure to cool to room temperature before placing into the refrigerator.
- Store Pomodoro sauce in a glass jar with an air-tight lid, in the refrigerator. Properly stored, the sauce should last 5-7 days.
- Note: to help keep your sauce from spoiling faster, it's best to pour the sauce out of the jar instead of using a spoon to scoop it out.
Freezing:
- To freeze the sauce, transfer cooled sauce into freezer friendly zip-top storage bag. (You can portions it into more than one bag.) Make sure to only fill it about 3/4 of the way full to allow room for the sauce to expand while it freezes. Seal well, label, and freeze for up to 3 months.
Video
Nutrition
Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg