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Persnickety’s Pomodoro
Jon Davies
A quick easy pomodoro-style sauce that takes advantage of the now abundant local tomatoes which will disappear too soon
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Cook Time
15
minutes
mins
Ingredients
10-12
large Roma tomatoes
cored and chopped
5-7
cloves
garlic
chopped
¼
cup
olive oil
Pinch
salt
1
bottle red wine — splash for the sauce
the rest to drink while cooking
Salt to taste
Pinch
red pepper flakes
12-14
large basil leaves
cut chiffonade.
1
loaf crusty bread to dip in sauce to check flavor and consistency
Instructions
Heat stainless steel or non aluminum pan over medium heat.
Add half the oil. When you can smell the olive oil aroma, add garlic.
Sweat stirring often. You want to soften the garlic. Brown garlic is bitter garlic.
Add pepper flakes, wine and tomatoes. Simmer on low heat 10-15 minutes.
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