POMODORO SAUCE
Source of Recipe
foodnetwork.com
List of Ingredients
2 cans (28 oz. each) of peeled Italian tomatoes
1 can (14 oz.) diced tomatoes
1 leek, white part only, cleaned and halved
2 Tablespoon fresh garlic
Salt and pepper to taste
Olive oil
Optional: 1 teaspoon dried red chili flakes
Recipe
In a stainless-steel pot, heat bottom over stove, adding olive oil, then garlic and leek. Cook for about five minutes, just until the leek softens and garlic becomes pungent and golden.
Add tomato products and bring to a boil. Immediately drop heat to simmer, then let cook for about 30 minutes.
Add salt and pepper to taste (and optional dried red chili flakes).
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