Try this Easy Pomodoro Sauce recipe, or contribute your own.
- Carbohydrate 1.37639126316531 g
- Cholesterol 0 mg
- Fat 3.39581656622601 g
- Fiber 0.0874295680999474 g
- Protein 0.264786703984616 g
- Saturated Fat 0.469725348730451 g
- Serving Size 1 1 cup (17g)
- Sodium 3488.9952632025 mg
- Sugar 1.28896169506537 g
- Trans Fat 0.0976816026023509 g
- Calories 36 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil.
- Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant.
- Add in the onions and cook for 2 minutes or until onions are translucent.
- Add in the crushed tomatoes and season with salt.
- Lower to a simmer, cook for 5 minutes and then add in the basil.
- Let the sauce cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles.
- Use with zucchini noodles or freeze to store for future use.
From Ornamental Plant to Pantry Staple
When Solanum lycopersicum arrived in Europe from the Americas during the sixteenth century, botanists classified the fruit as poisonous and relegated the vines to aristocratic gardens as decorative curiosities. Italian regional cooks eventually recognized the culinary potential of these acidic fruits, transforming them into fundamental sauces that defined Mediterranean cooking. Unlike heavy, slow-simmered ragùs, pomodoro relies on rapid reduction to concentrate bright flavors without prolonged heat exposure. Keeping the skillet at a moderate temperature prevents the sugars in the tomatoes from scorching while the liquid evaporates.
The Mechanics of Reduction
Controlling moisture is the primary challenge when working with canned San Marzano tomatoes, which naturally contain high water content and soft flesh. Sautéing minced garlic for precisely 30 seconds releases volatile aromatic compounds into the olive oil before the proteins burn and turn bitter. Introducing translucent white onions builds a savory foundation that tempers the sharp acidity of the fruit. Allowing the mixture to simmer uncovered for roughly ten to fifteen minutes lets excess moisture escape until the sauce achieves a coating consistency suitable for adhering to pasta or alternative strands like zucchini noodles.
Storage and Preservation Dynamics
Making a batch ahead of time offers significant convenience because tomato sauce behaves exceptionally well in cold storage environments. Natural preservation occurs due to the high acidity and cooked fruit solids, allowing the sauce to maintain structural integrity in the freezer for up to three months. Thawing frozen portions safely inside a refrigerator overnight prevents separation of the olive oil emulsion. Reheating the thawed sauce gently over low heat restores its original gloss and vibrancy before combining it with freshly prepared carbohydrates.
