In the first restaurant I worked in, we had two red sauces; marinara and pomodoro. We’d start the pomodoro by toasting whole garlic cloves in 1/2 inch of olive oil. Then, we’d remove the cloves and continue the sauce. While this is a slightly different take on the preparation, it lacks not the flavor.
Red sauce goes well with many foods including meatballs, meatloaf, and spaghetti squash. If you haven’t seen it yet, here is an easy way to make spaghetti squash. You could even thin this sauce out and puree it for a nice tomato basil soup. Always remember that recipes are only guidelines that are begging for you to make them your own…
We’ve got the next menu plan slated for tomorrow. It includes today’s recipe as well as the meatloaf we’ll pair it with, which I’ll release on Thursday.
I am settling back in here in The States, but doing my best to be a changed man after my experience in Nicaragua. It is a place where you see the richest of the rich rubbing elbows with the dirt poor. Literally dirt poor, as in the floors to their homes are dirt and they spend a lot of their time in the dirt. It is quite a thing to see.
One thing that stuck with me was that while we are a developed nation, sometimes technology takes us away from where we want to be. The food situation is an example. A lot of the poor people don’t even have a refrigerator. Because of this, they are forced to eat fresh food only. Instead of buying a week’s worth of groceries or stocking your Paleo Bank Account in a freezer, they go to market each day and cook the food for that day alone. There aren’t really leftovers either because they cannot afford them and wouldn’t have a place to put them if they could.
It’s interesting to see how the fresh, local, slow food movement is more in line with the poor people of Nicaragua than the affluent of America. Just something to think about…
“Keep It Paleo!”
(Hanging with my homies, waiting for the bus…)
Pomodoro- Tomato Basil Sauce
“Keeping It Paleo!”
There is no protein in this preparation.
We have 3 quarts of tomato puree. Three quarts equals 96oz. There are 52 grams of carbs in a 28oz. can, this makes 1.85 grams per ounce. At 96 ounces, this gives us 177 grams of carbs. Thre are 9 grams of carbs in one block, so I am going to round a little bit and call this 20 blocks.
I’ll give 2 blocks for the onion, which is 1 cup per block.
The garlic and basil quantities are negligible, so no block allotment there.
We have 3 Tablespoons of olive oil. At 1/3 teaspoon per 1.5 gram block, we get 27 fat blocks. If you are using 3 gram blocks, then 13.5 fat blocks.
As you can see, we need protein!!! Pair this up with the meatloaf that I’ll post on Thursday and you’ll be set.