simple pomodoro


simple pomodoro.


2 #’s ripe tomatoes, as local as possible

5 large cloves garlic, smashed and finely chopped

¼ cup (or 5 ½ glugs of good olive oil from a big bottle)

12 large basil leaves

Jacobsen sea salt

what’s next.

  • in a medium sauce pan over medium low heat add olive oil and garlic
  • let the garlic become one with the oil but no brown bits…keep it movin’
  • if you think its getting close pull the pan entirely off the heat! a fraction of a second turns this simple sauce from hero to total zero.
  • this garlic step is super important.
  • add chopped tomatoes, and salt and stir to combine
  • reduce heat to the lowest possible and cook for 40 minutes, stirring occasionally
  • tear basil into the sauce in nice sized pieces and stir in
  • give it a taste….more salt? add it.

what it adds to the fridge this week.

  • a cold sauce for steamed green beans with a little shaved parmesan
  • a simple delicious pizza sauce
  • the base for Sunday a.m. eggs in purgatory… add crushed red pepper to the sauce, crack some eggs in, bake at 400 until eggs are set to your liking.
  • mid week piece of white fish, pomodoro on top, baked at 400 (better yet, broiled) with a little white wine and lemon in the pan
  • blended smooth this could be the base for a delicious late summer cold soup or “salad dressing” replacement
  • the perfect classic sauce for pasta.. whatever “pasta” means to you



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