Pomarola (Tomato Sauce)

by admin on February 23, 2009

Okay…stop buying canned tomato sauce….Pomarola is so simple….the aroma of the sauteed garlic is reason enough….you will feel as if you have cooked a masterpiece. Enjoy it with pasta and parmesan cheese or as a base in other sauces.



  • Saute garlic in olive oil.  Don’t burn the garlic or it will turn bitter…
  • Add tomatoes and a pinch of sea salt and cook for about 10 minutes.
  • If you want to puree then now is the time.  I just cut the tomatoes up and press them as they cook.
  • Rip up the basil leaves and put in….to your own taste.
  • Cook for another 10 minutes.
  • That’s it!
  • Observations

    This is a staple in our house…especially for my vegetarian!  You can take this and create masterpieces…add chili with the garlic if you want to spice it up.  Here I’m told they will add clams, mussels, tuna or shrimp and make a seafood sauce..just add the fish in the last 10 minutes.  OR…..add capers, sun-dried tomatoes, olives, anchovies and oregano for another version….again in the last 10 minutes. Use this as the base in our ragu sauce!

    Did you know you NEVER put parmesan on a spicy sauce…like Arrabbiata or Carretiera….me neither! 🙂 And you tear basil….you don’t ever cut it? I told you I was an amateur!

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