Pomodoro Sauce by Joe Bastianich

By rebecca78

Ingredients

• 1/4 cup olive oil
• 3 garlic cloves, crushed
• 3 16-ounce cans of peeled, whole Italian plum tomatoes, such as San Marzano
• 1 teaspoon Sicilian oregano (optional)
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper

Details

Cooking time 60mins

Preparation

Step 1

Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano (if using), salt, and pepper. Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste. Makes six one-cup servings.

CALORIES PER SERVING: 139
CARBS: 9 G
PROTEIN: 2 G
FAT: 9 G