Pomodoro Sauce
How to prepare a classic Pomodoro sauce at home.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 28 ounce can whole peeled tomatoes
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon sugar optional, balances acidity
- 8 basil leaves
- pince red pepper flakes optional
- 2 tablespoons tomato paste optional, for richer flavor
Instructions
Heat the Oil
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat for 1–2 minutes.
Saute the Aromatics
- Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.
- Add minced garlic and cook for an additional 1 minute, until fragrant. Avoid browning the garlic.
Add the Tomatoes
- Crush the canned tomatoes by hand or with a spoon. Add them (including juice) to the pan.
- Stir in salt, pepper, and sugar if using.
Simmer
- Reduce heat to low and let the sauce simmer gently for 20–25 minutes. Stir occasionally. The sauce should thicken slightly.
Add the Basil and Seasoinings
- Tear the basil leaves and stir them into the sauce.
- Add red pepper flakes if desired. Simmer for another 2–3 minutes.
Optional Blending
- For a smoother sauce, use an immersion blender to blend until the desired consistency. For a chunkier, rustic texture, leave as is
Taste and Adjust
- Taste and adjust salt, pepper, or sweetness. Remove from heat.
Serve
- Toss with your favorite pasta, or use as a base for pizza or lasagna.
Notes
Tips:
Fresh, high-quality tomatoes make a big difference.
Sauce can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Cooking slowly over low heat deepens the flavor.