Lou’s Pomodoro Sauce
- Fresh tomatoes from the garden..... I boil a big pot of water, take it off the burner and put tomatoes in hot water and cover pot. Let it sit for 15 mins and check to see if skins come off easily. Peel tomatoes and quarter (be sure to cut out the core) and put in a colander that’s sitting in a bowl to catch the juice.) OR...you can use:
- 4 16oz cans of San Marzano tomatoes
- Olive Oil( REALLY GOOD OLIVE OIL) 1/3 cup
- Garlic (as much as you like)
- Onion (1 small or 1/2 medium) sliced thin
- Basil (fresh if possible, a handful, chopped)
- Pecorino Romano cheese (a handful)
How to make:
Heat large, deep skillet on medium and add olive oil and garlic. Fry until just brown (don’t let it burn or it will make oil taste bitter and ruin sauce). Remove from oil. Add onion and cook until translucent. Add juice from tomatoes that drained into the bowl, then add tomatoes. Lower heat and simmer about 15 mins. Then smash the tomatoes with the back of a spoon to make them smaller but still chunky. You could use a food processor but it tends to grind them too much). Add basil and stir. Take off heat and let sit for 10 mins before you add the cheese, otherwise it clumps and kind of cooks into the sauce. Stir cheese into sauce. You can add the garlic back in if you LOVE GARLIC WHICH I DO, or you can discard it. Voila! Done!
Use this on pasta, chicken or even over a nice white, flakey fish! YUMMMMM!