Sausage Pomodoro Sauce
SAUSAGE POMODORO SAUCE
Olive Garden Copycat Recipe
1 (28 oz) can plum tomatoes, with juice
1 (28 oz) can crushed tomatoes, with juice
1 medium yellow onion, finely diced
6 garlic cloves, minced
1 (6 oz) can tomato paste
1/2 cup fresh basil, chopped
1 pinch red pepper flakes
1/2 cup extra virgin olive oil
3 teaspoons salt
2 teaspoons pepper
Start off by dicing the onions. Set aside in a bowl. Mince the garlic, then form a garlic paste. Puree whole tomatoes in a food processor or blender, or until desired consistency .
Saute onions for about 8-10 minutes on medium heat in half the olive oil, until soft. Do not burn.
Add garlic, red pepper flakes. Saute 3-5 minutes stirring frequently, careful not to burn the garlic.
Add pureed tomatoes, crushed tomatoes, tomato paste, and remainder of olive oil, stir to combine everything.
Cover and cook for 30-60 minutes on medium low heat, stirring occasionally, until thickened. Taste halfway through and at the end to adjust seasoning. If using real imported tomatoes, they have almost no salt, so you will need to adjust the salt content accordingly, or the sauce will taste bland. Just before serving, add the chopped basil.
Notes: This is a basic pomodoro sauce recipe. You will need to add cooked crumbled Italian sausage into the pot when you add the other ingredients to simmer. The longer you cook the better the flavor. To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.