Wednesday, April 11, 2012

Easiest Ever Pasta Sauce

I loved Elana Amsterdam, her cookbooks and Elana's Pantry blog well before I decided to go Paleo. I think, in fact, it was one of her recipes that first prompted me to buy almond flour. I've never looked back since ;)

Yesterday I found myself with a pint of cherry tomatoes that were starting to pucker. Hoping to avoid tragedy, I scoured the web for the most appealing way I could turn them into sauce. I've tried various methods and recipes in the past, but none had ever "wowed" me.

photo courtesy Elana's Pantry

Leave it to Elana to come up with something so simple, yet somehow in its own league! I think what makes this one unique is her use of chili powder. I kind of balked at first, especially since I knew I'd be serving the sauce to my kids. I think, however, that the kick of the chili does a great job of balancing the natural sweetness of the tomatoes. The end result had not even a trace of a tex-mex flavor, and was eagerly slurped down by all.


Homemade Tomato Sauce
recipe courtesy Elana's Pantry

2 tablespoons olive oil
1 onion, diced
1 pint cherry tomatoes, sliced in half
1 cup water
1 clove garlic, thinly sliced (I used 2, as we all love garlic!)
1 tablespoon dried oregano
½ teaspoon chili powder
½ teaspoon celtic sea salt
  1. In a large skillet, heat olive oil
  2. Add onion and saute until soft, about 10 minutes
  3. Add cherry tomatoes, water, garlic, oregano, chili and salt
  4. Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart
  5. Serve

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