Last week before school start which means...one more week of summer vacation. All of our back-to-school shopping is done. We got new glasses. Now, we just need an appointment for a flu shot and a hair cut and we will be all set for school. Yahoo!!
Here is everything that I am serving this week:
Monday: Spaghetti (Cleaning Day)
Tuesday: Pork Chops with Pomodoro Sauce (See recipe below)
Thursday: Chicken and Rice
Friday: Eat Out
5 Tbsp extra virgin olive oil, plus extra for garnish later
6 cloves garlic, thinly sliced
3 28-ounce cans crushed tomatoes
2 1/2 tsp sugar
·Kosher salt or sea salt
1 medium onion, finely diced
1/2 cup basil, chiffionade
1 pinch red pepper flakes
1. Begin by heating the olive oil over medium heat in a large saucepan or Dutch oven. Sautee the diced onions if you're using them, until they're soft but not browned. Add the garlic (in slices or paste) and sauté carefully and briefly, don’t let it turn brown; if you're using red pepper flakes, you can add that pinch now too. Add the tomatoes and bring to a simmer over medium-low heat.
2. This sauce can be covered with a lid wholly or partially as it does not need to reduce too much; if you're making a creamier sauce your ingredients are mostly in puree and paste form and will not need much reducing; if it's a chunkier sauce with diced tomatoes, onions and garlic, you might leave the lid off so it reduces a bit better as it may be slightly watery. You can also add a small can of tomato paste with the diced tomatoes, to absorb some of their water.
3. Cook approximately 30 - 60 minutes, until the sauce slightly thickens. Stir and check it occasionally. Add sugar and salt according to taste during the process. Don't over-salt it but make sure it's not bland either, a common problem of poorly-made sauces. Taste it! as you go along, don't guess! Cook it longer if it seems to need 'more taste', as the reduction and mixing of the ingredients progresses over more cooking time, as is true with almost all sauces.
Yield: 2 quarts
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Serving size: 1/12 of a recipe (7.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories From Fat (29%) 56.56
% Daily Value
Total Fat 6.45g 10%
Saturated Fat 0.88g 4%
Cholesterol 0mg 0%
Sodium 271mg 11%
Potassium 805.05mg 23%
Total Carbohydrates 32.98g 11%
Fiber 5.03g 20%
Protein 6.57g 13%
Experiment with the tastes and consistencies of the tomatoes you use, since they are the most important ingredient; some chefs will mix fresh tomatoes in with canned tomato paste, some will try a can of tomatoes, mixed with fresh tomatoes, and add some tomato paste.
Experiment with different herbs and seasonings... though experiment carefully. You are usually safe to try adding small amounts of herbs that are generally known to be good in Italian red sauces... but first put the tiniest pinch of any herb on a spoonful of the sauce to see what you think, rather than dumping it straight into the main batch. If it seems to go well, you might try a pinch in with the sauce to begin with, and add more if you're liking the taste.
Common other additions include, to your taste: mushrooms of various kinds, colored bell peppers, hot peppers, and meats. Pomodoro sauce and pasta are especially famous and recommended to go with chicken, but other meats, seafood, and meatballs are used.
A secret ingredient of some chefs is to add a little cream to the sauce to make it... er... creamier.
Web Page: http://www.pomodorosauce.com/
Recipe Cost: $4.32 ($1.32 with fresh tomatoes)
Serving Cost: $ .36 ($0.11 with fresh tomatoes)