Pomodoro Sauce

This was Michael Symons recipe and I made it with his ricotta meatballs which you can see in earlier post. This sauce is so easy to make! I had made the meatballs earlier in week and froze them after the browning stage.

• 1/4 cup olive oil
• 1 small onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 small bundle fresh oregano
• 1 small bundle fresh thyme
• Two 15-ounce cans whole peeled tomatoes, crushed with your hands
• Basil, to garnish

Place the olive oil in a sauce pot over medium heat. Add the onions and garlic and a large pinch of salt. Cook, stirring occasionally until the vegetables soften, 8-10 minutes. Stir in the chili flakes and tomatoes and season with salt and pepper.

Tie the oregano and thyme together with a piece of butchers twine then add it to the sauce. Bring to a simmer and cook over medium low heat for 30 minutes. After 30 minutes, remove the herb bundle and purée on low to preserve the red color. Stir in some torn or chopped basil then set aside to keep warm.