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.


3 Responses to “Pomodoro, Garden to Plate”

  1. I agree that skinning tomatoes for sauce is REDONKULOUS. 🙂 Isn’t it nice when tomato season is in?

    • We’ve had an abundance of fantastic tomatoes this year and I was looking for a way to use the ones we had before picking the next batch. I gave this recipe a try tonight and it was fantastic! Our tomatoes were already quite sweet, so I omitted the sugar, but otherwise followed the recipe and served it over beef and sausage ravioli with garlic bread. We will definitely make this again! Thanks for passing it on!

  2. I guess you’ve given up on your blog……no new entries since July. That is really too bad, I was really enjoying it.

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