This authentic Italian Pomodoro sauce elevates any pasta dish with its rich flavors. Made simply with tomatoes, garlic, olive oil, and basil, it's ready in just 45 minutes. Perfect for immediate use or freezing for later. It's the perfect homemade sauce.
For those who love classic Italian flavors, don't miss my roasted red pepper sauce recipe, or this homemade arrabbiata sauce. Both of these hearty authentic homemade Italian sauces match perfectly with these stuffed pasta shells, or use it for these meatballs.
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⭐️ Why You'll Love This Recipe
- Authentic Italian Experience: Every spoonful transports you to a quaint Italian village.
- Effortless Preparation: Even novice cooks can master this in no time.
- Versatility at Its Best: Beyond pasta, it's a perfect base for dishes like Braciole or Chicken Parmesan.
- Wholesome Ingredients: No preservatives, just fresh, high-quality ingredients.
🧾 Ingredients
- Tomatoes (San Marzano preferred): The backbone of the sauce, offering a deep, tangy foundation.
- Extra Virgin Olive Oil: Imparts a Mediterranean richness and authentic Italian nuance.
- Garlic: A touch of aromatic warmth.
- Onions (optional): For a layered sweetness and complexity.
- Fresh Basil Leaves: A fragrant herb that elevates the sauce.
- Salt and Pepper: Essential seasonings to bring out the best in tomatoes.
See recipe card for quantities.
📖 Substitutions & Variations
- Heat Lovers: Introduce crushed red pepper or a dash of chili oil.
- Herb Variations: Rosemary or thyme can offer a different earthy aromatic profile.
- Wine Twist: A splash of red wine deepens the flavor, making it more robust.
👩🏻🍳 Step By Step
- Begin with Tomatoes: Puree them to achieve the desired consistency.
- Aromatic Base: Sauté onions and garlic in olive oil until they release their aromatic essence.
- Tomato Time: Introduce the tomato puree, letting it simmer and meld flavors.
- Finishing Touches: Season with fresh basil, salt, and pepper.
- Dish Out: Pair with your favorite pasta or use as a base for other Italian dishes like these ricotta stuffed shells.
💡 Top Tips
- Tomato Choice: Fresh, ripe tomatoes during summer or high-quality canned San Marzano tomatoes for year-round cooking.
- Simmering Secrets: A gentle, prolonged simmer enhances depth and richness.
- Olive Oil Matters: A good quality olive oil can make all the difference. Organic, expeller-pressed varieties are recommended.
Using Canned Tomatoes For Pomodoro
While there's an undeniable flavor when using fresh, ripe tomatoes, especially during their peak season, canned tomatoes come to the rescue when fresh ones aren't available or are out of season.
San Marzano tinned tomatoes are a top choice among chefs and culinary enthusiasts worldwide, myself included! Originating from the volcanic soils around Mount Vesuvius, these tomatoes have a sweet flavor profile with less acidity, making them perfect for sauces. Their thick flesh and fewer seeds contribute to a smoother and richer sauce consistency.
When using canned tomatoes:
- Check the Ingredients: Opt for those with minimal additives. Ideally, the tin should contain tomatoes, tomato juice, and perhaps a little salt.
- Drain Excess Liquid: This ensures your sauce doesn't become too watery. However, save the liquid; you can always add it back if the sauce thickens too much.
- Taste and Adjust: Tinned tomatoes might have a slightly different flavor profile than fresh ones. Always taste and adjust the seasoning accordingly.
🍯 Storage
Fridge: Keep in a sealed container for up to a week.
Freezer: Portion and freeze for quick future meals, lasting up to 3 months.
Reheat: Gently reheat on the stovetop, adding a splash of water or broth if it's too thick.
💡 Top Tips
- San Marzano tomatoes are a game-changer; their sweet flavor and low acidity are unmatched.
- A pinch of sugar can balance out the acidity, especially if your tomatoes are a tad sour.
- Fresh basil is best added towards the end to preserve its vibrant flavor.
❓FAQ
While both are tomato-based, Pomodoro boasts a smoother texture. Marinara, on the other hand, often has a chunkier consistency and might include additional herbs and spices.
Absolutely! Ground beef, sausage, or even shredded chicken can be added for a meatier version.
Yes, our Pomodoro Sauce is both vegan and gluten-free, making it a versatile choice for various dietary needs.
Ways to use pomodoro sauce
Recipes for your Pomodoro sauce to shine:
More Italian sauce recipes
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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.
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