Basic Tomato (Pomodoro) Sauce

I don't know if we will ever be able to eat a jar of purchased pasta sauce again.  This basic tomato sauce was so full of flavor, completely easy, and relatively quick to make.  This could easily be made after work for a simple yet homemade weekday meal.  I am now thinking that we just might have to grow tomatoes on our deck this summer for completely fresh pasta sauce.  But for now this will keep us happy.  Next time we might throw in some sauteed mushrooms and maybe red bell peppers.

Basic Tomato (Pomodoro) Sauce

Adapted from Dave Lieberman
Serves 6 (approximately)

2 tablespoons olive oil
4 cloves garlic, thinly sliced    
1 can tomato paste    
2 (28-ounce) cans whole tomatoes
1 teaspoon dried basil
1 teaspoon marjoram
1/2 teaspoon sugar
¾ tspn Kosher salt
Fresh ground black pepper
1 pound gemelli pasta, penne, or other similar shape
1 small bunch fresh basil, chifonnade, for garnish
1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Then add the tomato paste and simmer for a few minutes.  Then add the tomatoes, a pinch of salt and pepper, and the dried basil, bring to a simmer, and cook until thickened slightly, about 15 to 20 minutes. Stir in marjoram, approximately 2 tablespoons fresh basil, sugar, and season with salt and black pepper, to taste.

Meanwhile, cook pasta in boiling, salted water until al dente. Drain.

Serve sauce over hot pasta with a sprinkle of basil and cheese.

Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

Enjoy!

~ Tara

Comments

[lo]

No fair. You're making me hungry for pasta now... and I was planning on making good use of leftovers tonight! :)

Great looking recipe, though. Do you have a favorite brand of canned tomatoes?

[Tara & Dan]

Lo, I hope you try the recipe; it is a great one to have in any recipe collection. We tend to prefer the Red Gold tomatoes.