Pasta always hits the spot... paired with a beautiful sauce & it makes for the perfect meal. Pomodoro is literally translated to "golden apple," pomodoro is Italian for "tomato" (the first tomatoes in Italy were a yellowish color). But my pomodoro sauce is a sumptuous & thick red. If you have the right texture & flavor, along with acidity (taste the sauce as it simmers every 15 minutes to see if you need to add sugar or salt...) the tomato does not need many additions...
- 2 TBSp extra virgin olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can chopped tomatoes; Put them in a food processor or a blender until they're the consistency you like (We like pureed, for a creamier sauce.)
- 1 tsp sugar
- Kosher salt or sea salt
- pinch of dried parsley
- fresh basil
Heat the olive oil over medium heat in a saucepan. Add the tomato puree, allow to heat through, then add the minced garlic & parsley, stir.
Bring to a simmer over medium-low heat.
Cook approximately 30 - 60 minutes, until the sauce slightly thickens. Stir & check it occasionally. Add sugar & salt according to taste during simmering...
Add freshly-chopped basil right before serving