Pomodoro, Garden to Plate
Brother O’Mara was kind enough to document our first batch of pasta sauce made solely with tomatoes from our garden. I was kind enough to cook our first batch of pasta sauce made solely with tomatoes from our garden. We were both kind enough to eat our first batch of pasta sauce made solely with tomatoes from our garden. Everybody wins!
lafille’s Pomodoro Sauce
6-8 ripe Roma tomatoes, diced (Some people insist they must be skinned. This is riDONKulous.)
1 medium-sized onion, color of your choice, diced
3 cloves fresh garlic, crushed, chopped, or thinly sliced
2 tbsp. olive oil
small handful fresh basil
2 tsp. sugar
salt and freshly ground pepper
1. Heat the olive oil in a large skillet. Add the onion, cook on medium heat for five minutes or so. Toss in the garlic, lower the heat, cover, and cook for ten minutes (stirring occasionally), or until quite soft.
2. Add the tomatoes, basil, sugar, salt, and pepper, cover and let simmer another ten to fifteen minutes, stirring occasionally. Cook your pasta.
3. If you don’t want a chunky sauce, throw it in the food processor. If you are a person who likes good things, skip this step and eat that stuff in all its chunky glory straight from the skillet. Feel free to add red pepper and Parmesan cheese to the finished product. I do.