Basic Tomato (Pomodoro) Sauce
Basic Tomato (Pomodoro) Sauce
- Level: Easy
- Yield: about 6 quarts sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 72
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 232
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Level: Easy
- Yield: about 6 quarts sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 72
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 232
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
5 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
6 (28-ounce) cans chopped tomatoes
2 1/2 teaspoons sugar
Kosher salt
1 pound gemelli pasta or other similar shape
1 small bunch fresh basil, chifonnade, for garnish
1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish
Directions
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
- Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
- Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
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