Sardinians use this sauce on pasta, fregula, or crisp flatbread or as a dipping sauce for fresh baked bread. Studies show that people who consume a lot of tomatoes reduce their risk of ovarian or prostate cancer. The Sardinian tomato, pomodoro sardo, is larger than a cherry tomato but smaller than the garden variety American tomato.
For this recipe, you can substitute with Roma tomatoes or grape tomatoes.
Steps
1
Making the Sauce
Ingredients
10 medium Roma tomatoes or 25 to 35 grape tomatoes, coarsely chopped
1 onion, roughly chopped
1 clove garlic, minced
3 to 4 leaves basil, chopped
2 tablespoons extra-virgin olive oil
Salt and pepper (optional)
In a sauté pan, sauté all ingredients in olive oil until onion is not quite transparent, about 8-10 minutes.
Sauce will be chunky but not broken down all the way. Remove from heat and stir in salt and pepper to taste.
