Ingredients for Salsa Di Pomodoro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Salsa Di Pomodoro? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Salsa Di Pomodoro
- Sauté 1 large onion, chopped, and 4 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until softened (about 5 minutes).
- Add 2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup chopped fresh parsley, and 2 tablespoons sugar.
- (Optional) Add 1.5 lbs of your favorite meatballs at this point.
- Bring the sauce to a boil.
- Reduce heat to low and simmer for 2-3 hours, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasoning as needed. More sugar can be added for extra sweetness, but be cautious with herbs – less is more!
- Serve over your favorite pasta and garnish with extra fresh parsley.
- To freeze: Let the sauce cool completely, then pour into labeled freezer bags, pressing out as much air as possible. Freeze flat.
- To reheat frozen sauce: Thaw overnight in the refrigerator, reheat in a microwave, in a bowl of warm water, or gently warm in a crockpot or pot on the stove.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
65g
Fat
3g
Carbs
8g