The Best Pomodoro Sauce
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This easy pomodoro sauce is an authentic Italian tomato sauce made with fresh or canned tomatoes and is perfect for pasta. Simple ingredients like garlic, olive oil, and basil create a delicious homemade sauce.
You'll also love my roasted red pepper sauce and this easy arrabbiata sauce. These authentic Italian sauces match perfectly with these stuffed pasta shells, or use them for these lamb meatballs.
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⭐️ Why this recipe works
- Simple and Authentic: This recipe stays true to the traditional Italian way of making pomodoro sauce, ensuring an authentic flavor.
- Versatile: Can be used for pasta, pizza, lasagna, and more.
- Fresh Ingredients: Utilizes fresh San Marzano tomatoes or high-quality canned tomatoes for the best taste.
- Quick and Easy: Minimal ingredients and straightforward steps make it easy to prepare.
🧾 Ingredient notes
- San Marzano Tomatoes: The backbone of the sauce, known for their sweet flavor and low acidity.
- Extra Virgin Olive Oil: Adds richness and depth to the sauce.
- Garlic Cloves: Provides a classic Italian flavor and aromatic base.
- Onion (Optional): For layered sweetness and enhances the sauce's overall flavor.
- Fresh Basil Leaves: Infuses the sauce with a fresh, herbal aroma and taste.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Pomodoro sauce recipe step-by-step
- Preparation of Tomatoes:
- Fresh Tomatoes: Blanch in boiling water for a minute, transfer to cold water, peel off the skin, remove the seeds, and puree in a blender.
- Canned Tomatoes: Drain, reserving the liquid. Puree the tomatoes in a blender. If too thick, add the reserved liquid as needed.
- Sauté Base:
- Heat olive oil in a large saucepan over medium heat.
- Add minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
- Tomatoes:
- Pour the tomato puree into the saucepan.
- Bring the mixture to a boil, then reduce the heat. Let it simmer for about 30-40 minutes, stirring occasionally.
- Final Touches:
- A few minutes before removing from heat, add torn basil leaves.
- Season with salt and pepper to taste. Adjust seasoning as needed.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Tomato Quality: Always opt for the best quality tomatoes you can find, especially if using fresh ones.
- Consistent Stirring: Stir the sauce occasionally to prevent it from sticking to the pan and burning.
- Taste and Adjust: Taste the sauce as it cooks and adjust the seasoning gradually.
- Fresh Herbs: Add fresh herbs towards the end of cooking to preserve their flavor and aroma.
🍯 Storing leftovers
Fridge: Keep in a sealed container for up to 3 days.
Freezer: Freeze in portions using airtight containers or freezer bags for up to three months.
Reheat: Gently reheat on the stovetop, adding a splash of water or broth if it's too thick.
📖 Substitutions and variations
- Tomatoes: If San Marzano is unavailable, use ripe, in-season tomatoes. Other canned tomatoes can also work but may alter the flavor slightly.
- Onion: This can be omitted if you prefer a smoother, more tomato-forward sauce.
- Herbs: Substitute basil with oregano or parsley for a different flavor profile.
- Additional Ingredients: Add a splash of red wine while simmering for a richer taste. Red pepper flakes can be added for a spicy kick.
❓Recipe FAQ's
While both are tomato-based, Pomodoro boasts a smoother texture. Marinara often has a chunkier consistency and might include additional herbs and spices.
Absolutely! Ground beef, sausage, or shredded chicken can be added for a meatier version.
Yes, but San Marzano tomatoes are preferred for their sweetness and low acidity.
Blend the sauce with an immersion blender after cooking for a smoother texture.
More incredible sauce recipes for pasta:
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The Best Pomodoro Sauce
Ingredients
- 2 lbs of fresh tomatoes, like San Marzano OR 28 oz can of tinned San Marzano tomatoes
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped (optional)
- A handful of fresh basil leaves, torn
- Salt and pepper, to taste
Instructions
Preparation of Tomatoes:
- For Fresh Tomatoes: Blanch the tomatoes in boiling water for a minute, then transfer to cold water. Peel off the skin, remove the seeds, and puree in a blender.
- For Canned Tomatoes: Drain the tomatoes, reserving the liquid. Puree the tomatoes in a blender. If the sauce becomes too thick during cooking, you can add the reserved liquid a little at a time.
Sauté Base:
- In a large saucepan, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
Tomato Addition:
- Pour the tomato puree into the saucepan.
- Allow the mixture to come to a boil, then reduce the heat. Let it simmer for about 30-40 minutes, stirring occasionally.
Final Touches:
- A few minutes before removing from heat, add the torn basil leaves.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Serve over your favorite pasta or use as a base for other dishes.
Notes
- Tomato Choice: If using fresh tomatoes, opt for ripe, in-season ones for the best flavor. For tinned tomatoes, San Marzano is a preferred choice due to its sweet flavor and low acidity.
- Consistency: If your sauce thickens too much, especially when using tinned tomatoes, add the reserved tomato liquid or some water to reach your desired consistency.
- Enhancements: For a richer flavor, consider adding a splash of red wine during the simmering process. If you like a bit of heat, a pinch of red pepper flakes can be added during the sautéing step.
- Storage: This sauce can be refrigerated for up to a week or frozen for up to three months. When reheating, do so over low heat, adding a bit of water or broth if needed.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
