A simple, rustic pomodoro is a great meal to make on a busy night when only a comforting bowl of pasta will do.
By Alison Marras
I was the kid that ate my pasta with butter and cheese for quite a long time. Cut to me now, an adult who recently received a tomato plant and the ability to make fresh homemade tomato sauce as I please?!
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 used an amazing gluten-free lentil pasta from Modern Table Meals. Being made from lentils, the pasta has tons of protein. This bean pasta 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.
- 1 yellow onion, diced
- 4 garlic cloves
- 2 medium ripe tomatoes, chopped
- 2 tbsp olive oil
- ½ cup fresh basil
- 2 tsp dried oregano
- salt, pepper to taste
- 2 servings pasta or zoodles
- 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!