salsa di pomodoro {basic tomato sauce}

July 13, 2011
A five-ingredient tomato sauce that's out-of-this-world-yummy?  I think so.  

Simple things like this sauce with my faux "pasta" make me giddy. 
Also what makes me giddy is the fact that at this very moment, my dad is on his way to drop off my new (to-me-but-used) scooter.  I am that nerdy person who has always dreamed of owning a scooter and I am the proud new owner of a yellow-and-white Metropolitan.  That's me.  Who cares that this baby tops out at speeds close to a whopping 30 mph?  By tomorrow at 7:30 a.m. as I head towards my yoga studio, I will be straight-up-ballin' on the streets of South Austin.  Wave to me if you see me!  But I'll definitely be too cool to wave back.
Back to my "pasta"... It's simply a zucchini that's been peeled and sliced using a julienne peeler, which is an instantly healthier (and gluten-free!) alternative to dough-based-real pasta.  Again, I forced Alanna to sample and she was impressed with how tasty it is!  I've made other "pasta" dishes using zucchini, but I think it pairs best with this traditional tomato sauce.   
Salsa di Pomodoro {Basic Tomato Sauce}
vegan, gluten-free
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
28 ounces organic diced tomatoes
fresh basil, coarsely chopped
salt & pepper, to taste 
  1. Heat olive oil in a sauce pan over medium heat.  
  2. Add finely chopped onion and cook until onions have softened and become transparent.
  3. Add garlic and saute for about one minute. 
  4. Add tomatoes. Season with salt & pepper to taste. 
  5. Let sauce simmer for approximately 10-15 minutes.
  6. Add basil only 1 minute before serving.