Trying out different variations of tomato recipes, in preparation for (hopefully) ALL those tomatoes that our garden will soon provide. Last week, we made marinara sauce. Tonight, I tried Pomodoro sauce. The ingredients are similar, however, Pomodoro sauce tends not to be blended.
So here we go.
Ingredients (2 servings)
1 tablespoon olive oil
1/2 onion, finely chopped
2 garlic gloves, minced
1 (14-ounce) can tomatoes, not drained (I ended up cutting the tomato piece very fine)
1 tablespoon lemon juice
1/2 teaspoon raw sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
approximately 1 tablespoon fresh oregano, chopped
approximately 1/4 cup fresh basil, chopped
1. Heat olive oil in sauce pan. Add onion and garlic, approximately 5 minutes, until onion is translucent. Add the tomatoes plus juice, simmer for 15 minutes.
2. Add lemon juice and spices including herbs and simmer for an additional 15 minutes. Meanwhile, prepare pasta according to package direction.
3. Serve sauce over pasta with freshly grated Reggiano cheese. Enjoy.