Brother O’Mara was kind enough to document our first batch of pasta sauce made solely with tomatoes from our garden. I was kind enough to cook our first batch of pasta sauce made solely with tomatoes from our garden. We were both kind enough to eat our first batch of pasta sauce made solely with tomatoes from our garden. Everybody wins!
lafille’s Pomodoro Sauce
INGREDIENTS
6-8 ripe Roma tomatoes, diced (Some people insist they must be skinned. This is riDONKulous.)
1 medium-sized onion, color of your choice, diced
3 cloves fresh garlic, crushed, chopped, or thinly sliced
2 tbsp. olive oil
small handful fresh basil
2 tsp. sugar
salt and freshly ground pepper
RECIPE
1. Heat the olive oil in a large skillet. Add the onion, cook on medium heat for five minutes or so. Toss in the garlic, lower the heat, cover, and cook for ten minutes (stirring occasionally), or until quite soft.
2. Add the tomatoes, basil, sugar, salt, and pepper, cover and let simmer another ten to fifteen minutes, stirring occasionally. Cook your pasta.
3. If you don’t want a chunky sauce, throw it in the food processor. If you are a person who likes good things, skip this step and eat that stuff in all its chunky glory straight from the skillet. Feel free to add red pepper and Parmesan cheese to the finished product. I do.
This is an older version of an Ojen bottle, found in a Katrina-ravaged building. Pretty lovely, I must say. For a photo of the newest/last ever bottle in which Ojen was packaged and some more info on the drink itself, here’s my original post on the subject.
A few days ago, Flojindamesa over at Eat Drink Nola 
chuzo and empanadas
tres leches cake and mango flan
(photo by lafille)
