Sugo al Pomodoro

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Tomato sauce — often crucial to many Italian dishes, and has so many wonderful variations. This is my variation. It’s something I make every Sunday so I can use it throughout the week. I try to keep it very aromatic and basic so that it can be combined with different types of dishes. When you live life on the go, having something like good sauce ready can upgrade any meal. I stir it into sautéed veggies, a quick faro, or even polenta. It’s a weekly staple. If you don’t have time to peel your own tomatoes, use 2 cans of San Marzano peeled tomatoes. 

What You’ll Need:

8-10 San Marzano tomatoes, peeled & crushed

1 yellow onion, chopped

S&P, q.b.

3 sprigs thyme

2 bay leaves

1 handful fresh basil, lightly chopped

1 small handful fresh oregano

Preparation: In a large pot, sauté the onion, pepper, thyme, and oregano in olive oil until golden brown. Add your tomatoes. Stir on medium-low. After 15 minutes, add the basil, bay leaves, and a touch of water and oil. Let simmer for 1-2 hours, depending on your desired taste, stirring occasionally. Listen to your sauce. It sings!

Buon appetito!

Alyssa D'AdamoComment