This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"No man is lonely eating spaghetti; it requires so much attention." -Christopher Morley
Why pomodoro? Because it is quick and simple. Marinara sauce simmers for a good long time, and is a bit thinner, while pomodoro is thicker.
You can make it in just a few minutes using the strained, seedless tomatoes like Pomi or San Marzano brand. They make a thick, rich sauce and cook quickly. If you are going to use fresh tomatoes, it is best to puree them in the food processor first. Roma tomatoes are a great choice and widely available.
Servings: 4 | Serving size: 1/2 cup sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well for up to about 96 hours in the refrigerator.
|2 Tbsp.||olive oil|
|4 large cloves||garlic (minced)|
|1 medium||onion (finely diced)|
|1/4 tsp.||black pepper|
|1 – 26 ounce carton||strained tomatoes|
Place the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the salt, pepper and tomatoes.
Reduce the heat and simmer for 20 to 25 minutes. Stir occasionally.
Serve with pasta.
Serving size: 1/2 cup sauce
Amount Per Serving
|Calories 123||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 3g||15%|
|Vitamin A 15%||Vitamin C 25%|
|Calcium 4%||Iron 15%|
|Vitamin K 9mcg||Potassium 601mg|