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 Sardin- ian 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.
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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More