Pomodoro Sauce

Pomodoro Sauce

For those of you who are unaware, Pomodoro sauce is a type of red sauce.  The difference between a marinara sauce and a Pomodoro sauce is that a marinara has a liquid consistency with bigger chunks, while a Pomodoro is thick and smooth. 

I originally made this recipe to go with my goat cheese balls for my Pop-Up.  You can check out my full Pop-Up menu on my blog.  Everybody raved about how good this sauce was.  It's sweet on the tip of your tongue, you can taste the freshness in the herbs and then it has a spicy kick at the end.  The sweet and spice have a perfect balance! 


Onto the recipe;

Ingredients: 

• 400 g Tomato, concasse, diced 
• 77 g Onion, rough chopped
• 12 g Garlic, minced
• 4 g Oregano, minced
• 4 g Thyme, minced
• 4 g salt (more to taste)
• 35 g sugar (more to taste)
• 1 bay leaf, remove at the end
• .5 g crushed red pepper
• Tomato paste to thicken, about 3 tablespoons
• 15 g basil infused cold pressed olive oil

1. In a medium-sized pot add olive oil, once the pan is hot sweat the onions and garlic over medium heat until onions are translucent. Do not brown, this should become aromatic.
2. Once the onions are translucent add the other aromatics, (oregano, thyme) and the tomatoes.
3. Gently break up the tomatoes using tongs over medium heat to create a liquid.  Simmer about 15 minutes or until a liquid has formed, then taste and add salt, sugar, and red pepper flakes.  
4. Add in tomato paste about a tablespoon at a time, simmering for 10 minutes at a time in between tablespoons: repeat until the desired consistency is reached.
5. Add bay leaf and simmer.
6. Once flavors have mended, blend with an immersion blender until smooth and simmer until desired thickness is reached.  (Be sure to pull out the bay leaf before blending) 
7. This sauce is really that simple, make sure you taste it along the way to get the flavor just right!  Keep in mind that as the sauce reduces through simmering the flavors will become more prominent, so be careful when adding the salt and red pepper flakes both can easily take over the flavor of your sauce.  

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From my kitchen to yours,

MallaryMade