By Victoria Hart Glavin of Tiny New York Kitchen
If you’ve got an upcoming bumper crop of tomatoes consider making your own Pomodoro Sauce. Please, please, please don’t add sugar to this sauce because it tastes better without it, in my not-so humble opinion.
2 Pounds Plum Tomatoes (Blanched & Peeled)
1/2 Cup Water
1/4 Cup Olive Oil
8 Garlic Cloves (Thinly Sliced)
1 Cup White Onions (Diced)
2 Fresh Plum Tomatoes (Diced)
15 Fresh Basil Leaves (Chopped)
1 Teaspoon Kosher Salt
In small-size bowl place tomatoes. Add 1/2 cup water. Using hands crush tomatoes, retaining some chunks.
In medium-size saucepan heat olive oil over a high heat. Add sliced garlic.
Cook 30 seconds until starts to brown. Add onions, reduce heat to medium, and cook 3 to 4 minutes until onions are translucent and begin to caramelize.
Add diced tomatoes and stir to incorporate. Add crushed, peeled tomatoes, and water.
Bring mixture to simmer, stirring frequently to prevent bottom from burning. Simmer for 15 minutes.
Remove sauce from heat and let come to room temperature. Add basil, and kosher salt. Stir to incorporate.
Serve over pasta, meatballs, or over grilled Italian bread. Serves 4
Prep Time: 20 Minutes
Cook Time: 19 1/2 Minutes
Total Time: 39 1/2 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”