Pomodoro Sauce

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 3 cups
  • Prep: 5 mins
  • Cook: 20 mins

Make this velvety sauce a couple of hours ahead. Use half on the pizza and serve the rest with the Grilled Polenta and Sausage.


10-- Roma (plum) tomatoes, seeded and finely chopped
1/4cup finely chopped fresh basil
3cloves garlic, chopped
1teaspoon kosher salt
1teaspoon ground black pepper
3tablespoons extra virgin olive oil


  1. Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes.

Recipe by Kristine Gasbarre.

Nutritional Info *per serving

  • Calories 40
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 160mg
  • Potassium 130mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 0%
  • Iron 2%
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