Pomodoro Sauce for Ed

Two big things I got from my father are my love of gardening and cooking. My mother has never cared about cooking or eating so as soon as I could reach the stove my father had me cooking. I actually was cooking eggs for myself before my parents even knew, because they would be asleep late on weekends and I had things to do and places to go. Thankfully I never burned the house down.

My Dad loved to cook, but was a recipe follower, until he mastered something. Quite the opposite from me as a cook. Still I am sure I never would have become the cook I am without his influence, especially in taking me all over the world to taste different foods in their home cultures.

As my garden is still producing tomatoes today I picked a basket full and made a Pomodoro sauce my Dad would appreciate as one we used to eat in Italy on family trips to his favorite Amalfi coast.

3 medium Onions- peeled and quartered

12-14 ripe Roma and Campari tomatoes quartered

6 cloves of garlic peeled

3 T. Olive oil

1 T. Balsamic vinegar

1 1/2 t. Basil, dry

1 t. Marjoram

Salt and Pepper

Preheat oven to 375°

Place everything on a big sheet pan mixed together.

Cook at least 45 minutes until the onions are starting to brown.

Let cool slightly and pour everything on pan into a blender and blend just until not chunky.

Freezes well.



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