Pomodoro to Puttanesca Sauce

Pomodoro to Puttanesca Sauce

Pomodoro to Puttanesca Sauce. Pomodoro Sauce is a very simple base tomato sauce influenced by Italian flavours and originating from Naples. Pomodoro sauce brings a refreshing experience to a dish and tastes wonderful.

The cool thing about this sauce is that by adding a few simple ingredients, you can change Pomodoro sauce to a Puttanesca sauce and really bump up the flavours of the sauce. I love them both!

Make a little extra sauce and throw some in the freezer and you have a simple sauce for pasta or pizza. You can add some to soup or to other sauces you might be making. If you want to bump up the flavours, add in the special ingredients at the end of this recipe and you will have the extra zing and punch of Puttanesca.

The possibilities are endless, let’s get going….

Pomodoro Sauce

Both of these recipes I learned in my Rouxbe Plant-based Culinary Program. We learned so much, I loved every minute. https://rouxbe.com/

These two sauces were ones were so delicious and thought you might like to learn too. Fast, easy and versatile. What more could you ask for? Oh yeah, they are vegan, healthy and good for the planet!

We’ll start with the the base recipe of Pomodoro sauce and then I will share the extra ingredients and final step to turn your Pomodoro sauce into yummy Puttanesca sauce.

Hey why not make both and see which one your family likes best! What fun.

Here is what you’ll need for your Pomodoro Sauce Recipe:

• ½ c white onion, diced
• 3 cloves garlic, thinly sliced
• ½ t chilli flakes. if you prefer a milder sauce this is optional or put in a bit more if you like heat
• 1 carrot, grated. The grated carrot adds a bit of sweetness if your tomatoes are not super ripe
• ¼ c vegetable broth

  

• 5 c tomatoes, cored and small diced. Remember, get the best and sweetest and most flavourful tomatoes possible. Straight from the garden is awesome! I like heirloom and roma tomatoes best for my red sauce and I love to throw in a few juicy sweet baby tomatoes too!

  

• Freshly ground black pepper, to taste, finishing salt is optional
• 6 to 8 leaves fresh basil, torn into smaller pieces

How to make your Pomodoro Sauce:

As usual let’s get organized first; do all your gathering and prep of ingredients and have them ready to go. We call that – Mis En Place. It might seem like a pain when you first start cooking like this, and eventually you will value and love it.

1. Heat a large frying pan over medium heat. You can add a bit of oil if you like or use a dry sauteing method. Your choice.

   

2. Begin by sauteing the onions until they are transparent and start to turn colour. Stir to be sure they are not sticking. If they are sticking too much, feel free to add a bit of veggie broth.
3. When the onions are soft and golden, add in the garlic (do not burn) stir for about 30 seconds
4. Add in the chilli flakes, stir in

   

   

5. Add in the carrots and coat with the onions well
6. Use the remainder of your veggie broth to de-glaze the pan, get the beautiful brown colour and flavour off the bottom of your pan and into the veggies! Yum!
7. Cook for about another 4 minutes
8. Add in your diced tomatoes and cook on medium heat for another 20-30 minutes, stirring occasionally to be sure its not sticking

   

   

9. Add pepper to taste, finishing salt is optional
10. Add fresh basil, just before serving

Your Pomodoro sauce is ready to use by itself, as a base for another sauce or as an ingredient in another dish. Play with it, get creative. I like to freeze what is left over (of course) for another day.

All right, now for you adventurous types, you know the ones that like a bit of a kick to your sauce. If that sounds like you, its time to bump up this sauce to a Puttanesca sauce. I absolutely love Puttanesca sauce, the saltiness of the capers; the earthiness of the olives; the kick of the chilli flakes; and the freshness of the parsley. It just works beautifully with the pomodoro base.

What you’ll need to bump up the Pomodoro sauce to a Puttanesca sauce:

• 1/4 to 1/2 c capers, drained

  

• 1/4 to 1/2 c kalamata olives, chopped
• chilli flakes, as per your heat meter
• fresh parsley

How to make Puttanesca sauce:

1. Make the above recipe for Pomodoro sauce
2. Prepare the additional ingredients for the Puttanesca sauce
3. Add the additional ingredients into the Pomodoro sauce and voila, you have Puttanesca sauce.

   

   

Its that easy. I would love to know which sauce you prefer and what you did with it too. Send me an email, comment below…..