I don’t know why anyone buys pre-made pasta sauce. My best guess is that they have the mistaken idea that it is complicated to make and has to cook for hours. This may be true of bolognese, a sauce that needs to simmer for three hours and for which there are as many recipes as there are cooks, but ‘pasta al sugo di pomodoro e basilico’ (pasta with tomato and basil sauce) is so easy to make that even the biggest Italian mamma’s boys, the ones that still live with their parents at 30 and have never made a bed or done a load of laundry in their lives, can pull it off.
The sauce consists of five ingredients, including the salt, and is ready in twenty minutes. In the GSO in may take a little longer, say 30 minutes, but on the plus side you won’t have tomato splatter to clean up.
Sugo al Pomodoro
2 tablespoons olive oil
2 cloves garlic, peeled, cut in half lengthwise, sprout removed
3 cups imported Italian canned tomatoes* (strained, whole, or crushed)
1/2 teaspoon salt
1/4 cup fresh basil leaves, torn into 1/2 inch pieces
Set Global Sun Oven out to preheat.
Place oil and garlic in a lightweight pot and place in GSO. When the garlic starts to turn a pale golden color, after approx. 10 minutes, stir in the tomatoes (with their juice and coarsely chopped if using whole tomatoes) and the salt. Cover the pot with a dark tea towel. Cook until the tomatoes have separated from the oil, 20 – 30 minutes. Remove from GSO. Stir in basil.
Makes enough sauce for 1 pound of dry pasta.
Serve over cooked pasta with freshly grated parmesan cheese.
*Look for a brand of tomatoes that contain only one ingredient – tomatoes. No salt, no citric acid, no seasonings. I’ve never found a non-Italian brand that has none of these and even some of the Italian brands are guilty of unwanted additions, so read the label carefully. Pomì, sold in cartons, is good and available in most U.S. supermarkets.