From DN Recipes by David Nagy · Food & Beverage

Classic Pomodoro Sauce Recipe

Published

 
Pomodoro Sauce Recipe Serves: 6
Ingredients
  • 25 Campari tomatoes
  • ½ cup extra virgin olive oil
  • 1 medium yellow chopped onion

  • 1 tablespoon minced garlic

  • 1 tablespoon chopped basil 

  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
Directions
  1. Cut tomatoes in half. Use your hands or a spoon to push the halves through a strainer so that you end up with as much juice as possible that is free of seeds and pulp.
Seeding the tomatoes and retain the juices
  1. After all the seeds and pulp have been removed, you should have about 2 quarts of tomatoes, in addition to your juice. You can chop them into small pieces by hand, but it’s easier to retain more of the tomato juice if you pulse the tomatoes a few times in a food processor. Do this in two batches and set aside.
  2. In a large skillet, heat the olive oil over medium heat and sauté the onions until translucent.
Sautéing the onions
  1. Add the garlic and tomatoes, then stir over medium-low heat with a wooden spoon. Simmer until tomatoes are lightly cooked.
Adding the tomatoes and garlic
  1. Remove from heat and stir in basil.