- 1 - 15 oz. can tomato sauce or use fresh tomatoes from your garden
- 1 - 6 oz. can tomato paste or use fresh tomatoes from your garden
- 1 cup pomegranate juice
- 4 cloves diced garlic
- 2 medium sized onions
- 1 - Tbsp. dried Italian seasoning or use fresh basil, oregano, and rosemary
- 1 - Tbsp. olive oil
- 1 - tsp. salt, optional
- 1/2 tsp. freshly ground black pepper
- Puree onions in food processor
- If you are using dried herbs for Italian seasoning, grind them in your mortar and pestle
- Combine all ingredients in a medium sized sauce pan
- Stir until smooth
- Bring to a gentle boil and simmer for at least 45 minutes. The longer you allow the sauce to simmer, the better the flavor will be.
- Serve with spaghetti noodles or pasta of your choice
- Pair with tossed green salad and garlic french bread
Pomegranates are loaded with nutrients and antioxidants. For additional information, here is a link:
I have such fond childhood memories of my maternal grandmother, Lenna Grace, sending a box of yummy pomegranates to our family each year for Thanksgiving. The area in which she lived was very conducive to growing ones with exceptional color and flavor.
If you happen to give this pasta sauce with a new twist a try, I would love to hear from you. So would my blog readers!
Happy eating in Pomegranate's Presence.