Sunday Sauce Recipe “Pomodoro”
Recipe
Sunday Sauce Recipe “Pomodoro”
Growing up in my Italian American family we always had ‘red sauce’ on Sundays. It wasn’t until I was post-culinary school and when I worked for a chef from Naples that I started calling red sauce, “Pomodoro.”
This sauce is super easy to make: olive oil, canned tomatoes, basil, salt, and pepper. That’s it! No sugar, no balsamic, no oregano, no wine, no extra stuff. It’s simple and delicious and can be used pretty much anywhere you would jarred “red sauce.”
If you make this tag me @chefcarlacontrerason Instagram #cookingisthenewhealthy
Eat Well,
xo Chef Carla
PS: Want to learn more about how I meal prep? Checkout the Cook+Chop Bundle or listen to this episode of the podcast
Ingredients
2 tablespoons of olive oil
2 cloves of garlic, diced
2 cans crushed tomatoes, 28 ounces, like muirglen
2 cups of water
5 leaves of basil, or 1 tablespoon dry basil
1 teaspoon of salt
8-10 cranks of fresh pepper or 1/8 of a teaspoon
Instructions
Place the 2 tablespoons of olive oil and garlic in a large pot. Cook until you can smell the garlic, about 1-2 minutes.
Add the tomatoes, water, basil, salt and pepper and simmer for an hour on a medium low flame, stirring occasionally
Chef Carla Notes
- This halves and freezes well. Store in an airtight container for up to one week in the fridge. When defrosting pull from the freezer and place in fridge overnight or for a quick defrost place the container (not glass) in a bowl of cold running water for about 30-60 minutes and then reheat slowly.
Meal Prep Tip:
- The Pomodoro recipe double and freezes well. See the recipe for freezing and reheating instructions.
