I was the kid that ate my pasta with butter and cheese for quite a long time. You know that kid, heck maybe that was you too! Tomato sauce from a bottle or can has never really been my favorite and if I do eat it, it’s very little – I don’t like a bunch of heavy watery sauce on my pasta. So that’s the background… cut to me now, an adult who recently received a tomato plant from my good friend at The Winebox Gardener and the ability to make fresh homemade tomato sauce as I please?! I do have to say, I do NOT have a green thumb… so a quick shout out to my husband who does and who grew this plant beautifully for me 🙂 I decided to reward him with this dish.
This recipe is pretty loose and you should definitely adjust it to your taste and as you like it because it’s so flexible, which is my favorite kind of recipe. You can taste the ingredients and they’re not watered down or soupy, they’re chunky and delightful and it’s a snap to make.
Top this sauce with a bit of cheese or vegan cheese if you so chose, but you likely won’t need it!! Between the in-season tomatoes and basil… I’m swooning over this, it’s so delicious as is. Also… I have to highlight a new product I’m also swooning for that you can see I used under my sauce. These amazing gluten-free pastas from Modern Table Meals. After tasting some of their pasta, I loved the texture and taste. They’re made from beans (mostly lentils)! That means plenty of protein and fiber, and after cooking with it myself… I’m pleased to announce: IT DOES NOT FALL APART! I’ve tried some other gluten-free pastas like quinoa-based pasta, that no matter how much I watch and time it, the stuff just gets too gooey and disintegrates. This bean pasta on the other hand stands up very well and is a perfect gluten-free substitute to try out. If you can’t find it, I also recommend a brown rice pasta which will also stand up very well. And of course, there are always zoodles to lay underneath this sauce 🙂 The possibilities are endless and this is easy enough for a quickie weeknight meal.
Simple Rustic Pomodoro Sauce // serves 2/gluten-free/vegan
- 1 yellow onion, diced
- 4 garlic cloves
- 2 medium ripe tomatoes, chopped
- 2 tbsp olive oil
- 1/2 cup fresh basil
- 2 tsp dried oregano
- salt, pepper to taste
- 2 servings pasta or zoodles, I used this lentil penne
- Chop onions and tomatoes, mince garlic and set aside. Heat oil over medium heat and saute onions and garlic for 2 minutes.
- Then add tomatoes, basil and seasonings, press on the tomatoes so the juices release with a wooden spoon, mixing for a minute or so – then cover the saucepan for 3-4 minutes.
- Stir until all ingredients have combined, if it’s too chunky or dry – add a little water and cover for a minute or two.
- Once your pasta or zoodles are ready, mix them into the saucepan and turn the heat off. Serve right away and top with cheese or go commando 🙂 PREGO!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!