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.
Garlic burns at roughly 300 degrees Fahrenheit, turning bitter within seconds if introduced to excessive heat. Protecting that delicate aromatic requires a deliberate sequence in a wide skillet, where surface area accelerates moisture evaporation. Heating the olive oil over medium flame creates the necessary thermal transfer medium before the minced garlic enters the pan. Thirty seconds of contact releases the allicin compounds without crossing into acrid territory. Translucent onions follow quickly, softening their cellular walls before the canned San Marzano tomatoes arrive. Whole peeled tomatoes canned in puree must be manually crushed or milled; starting with pre-crushed varieties demands vigilance regarding liquid volume. Simmering the mixture uncovered for fifteen total minutes concentrates the sugars naturally present in the fruit while driving off excess watery matrix. Incorporating fresh basil during the final third of the simmer preserves the volatile herbal oils that otherwise dissipate under prolonged boiling. A heavy-bottomed stainless steel pan distributes thermal energy evenly, preventing localized hot spots that scorch tomato solids. Cooks lacking a proper sauté pan can substitute a shallow Dutch oven, though heavier cast iron requires careful heat management to avoid over-reduction. Finished sauce cools rapidly when transferred to shallow containers, ready for immediate tossing with low-moisture vegetables or long-term freezer storage.
