Pomodoro (tomato) sauce is a type of Italian red sauce made from tomatoes, garlic, olive oil and fresh basil. It is so fresh and flavorful, much more authentic and delicious than anything bought in a jar. Plus it is extremely easy to make, anyone can do it! I use whole wheat spaghetti and "meatless" meatballs, which makes for the perfect, healthful, vegetarian pasta dinner my family loves! Complex carbs, protein and fiber. Boo-ya! (This is Joe Bastianich's recipe found in Runner's World magazine) Enjoy!
The key is in the tomatoes, do not deviate!
1/4 cup extra virgin olive oil
3 garlic cloves, crushed
2- 28 oz. cans of peeled, whole Italian plum tomatoes (such as San Marzano or Muir Glen)
1 tsp. dried oregano or Italian seasoning
1 tsp. sea salt
1 tsp. black pepper
fresh basil for garnish
Heat oil in large sauce pan over medium. Add garlic and saute about 3 minutes. Pour tomatoes in separate bowl and squeeze them with your hands to break them up. (If you don't like big chunks, then blend tomatoes in blender.) Add tomatoes and juice to sauce pan. Add oregano, salt and pepper. Simmer on low 45 minutes. Use one pound of pasta. Two minutes before pasta is done, drain and add to sauce, cooking a few more minutes allowing pastas to absorb some of the sauce. Garnish with fresh diced basil and serve with a garden salad. YUM.
*You can also make this sauce ahead and freeze for up to two months.