So easy Pomodoro sauce recipe is thick, smooth and delicious. It pairs beautifully with pasta, but is versatile enough to be used in many other dishes.
For more delicious Italian recipes, try our Margherita Pizza and Quick Spaghetti with Meat Sauce.
Table of contents
recipe details
I just love this easy pomodoro sauce. It has great flavor, doesn’t take long to prepare, and goes with many dishes, making it my favorite pasta night dish.
- TASTE GOOD: This sauce has the sweetness of tomatoes with the sharp taste of onions and garlic. Fresh basil adds hints of citrus and spice.
- TEXTURE: Smooth in texture and thick with deliciously fresh ingredients, this tomato-based sauce pairs perfectly with many dishes.
- TIME: This pomodoro sauce takes about 30 minutes to make.
- EASE: This sauce is really easy to make and only requires a handful of ingredients that you probably already have on hand in your kitchen.
what you will need
Ingredient Notes
- canned tomatoes- We use whole peeled tomatoes as they thicken the sauce and prevent it from running.
- Basil- Use fresh basil leaves for this recipe as they add a more aromatic flavor than dried herbs.
- Sugar- This little sweetness counteracts the acidity of the tomatoes and makes the sauce smoother.
Add-Ins and Substitutions
- Use fresh tomatoes. If you wish, you can also substitute fresh chopped tomatoes in this recipe. You can also use diced tomatoes, but not tomato sauce.
- Add Parmesan – Give this pomodoro sauce a nutty, cheesy flavor by adding some parmesan cheese.
- add meat- Refine this sauce with some ground beef, sausage or shrimp.
- make it sharp- Add some red pepper flakes to add some spiciness to this sauce.
How to make pomodoro sauce
- Prepare the onion and garlic. Chop half a yellow onion and finely chop the garlic cloves.
- cook them. Put the chopped garlic and onion in a pan with extra virgin olive oil. Stir the ingredients together over medium heat until the onion is translucent.
- Puree the tomatoes. In a blender, chop the whole peeled tomatoes until mashed, about 5 legumes.
- Add the tomatoes. Add the mashed tomatoes to the skillet and stir-fry over medium-high heat, about 15 minutes.
- Season the sauce. Add sugar, salt and basil leaves. Cook for another 5 minutes and then serve hot.
Pro tip: Tear the basil leaves instead of chopping them to preserve the essential oils and add more flavor.
recipe tips
- Do not rush with onions and garlic. It’s important to cook these two first as they need time to soften and release their aromatic flavor.
- Pulse the tomatoes just enough – You want this sauce to end up thick and with small chunks of tomatoes in it. If you mix too little, it will be too chunky. Excessive mixing will result in a more runny sauce.
- Don’t skip the sugar. This will add a little sweetness that balances the salt and acidity in the recipe.
FAQs
This pomodoro sauce is made with fresh, flavorful ingredients: extra virgin olive oil, garlic cloves, yellow onions, a can of whole peeled tomatoes, sugar, kosher salt, and basil leaves.
Pomodoro sauce may have similar ingredients to marinara, but the big difference is in the texture. Marinara tends to be runnier and runnier, and often chunky. Pomodoro is thicker and has a smooth texture.
serving suggestions
This pomodoro sauce is so versatile, you’ll want to make it again and again. It goes well with pasta, pizza and as a base for soups.
Make this recipe ahead of time
Go on: Once the sauce has cooled, you can store it in the fridge. Just heat it up in the microwave or on the stovetop when you’re ready to serve.
storage: Store this pomodoro sauce in an airtight container in the refrigerator for up to 1 week.
Freeze: Simply place the cooled sauce in ziplock bags and lay flat in your freezer. Then, when they’re completely frozen, stand them up to save space. Thaw it in the fridge before warming it up to serve.
More delicious sauces!
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Full Recipe Guide
Easy Pomodoro Sauce recipe
This delicious and easy pomodoro sauce recipe is so versatile and easy to make. The result is thick, smooth and fresh.
Press Pen rate
Servings: 4
Calories: 162kcal
instructions
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Chop half a small yellow onion and finely chop two cloves of garlic.
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Then add the onion and garlic to a skillet filled with 1/4 cup extra virgin olive oil over medium-high heat.
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Stir in the onion and garlic until the onion becomes translucent.
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Now place 1 (28 oz) can of whole peeled San Marzano tomatoes in a blender and puree with the pureed tomatoes. About 5 pulses.
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Now add the pureed tomatoes to the pan and stir over medium heat for about 15 minutes.
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Now add 1/4 teaspoon sugar, 1/4 teaspoon kosher salt and 5 chopped basil leaves.
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Cook for another 5 minutes and serve over hot, buttered pasta.
Remarks
- Do not rush with onions and garlic. It’s important to cook these two first as they need time to soften and release their aromatic flavor.
- Pulse the tomatoes just enough – You want this sauce to end up thick and with small chunks of tomatoes in it. If you mix too little, it will be too chunky. Excessive mixing will result in a more runny sauce.
- Don’t skip the sugar. This will add a little sweetness that balances the salt and acidity in the recipe.
Nourishment
Calories: 162kcal | Carbohydrates: 10G | Protein: 2G | Fat: 14G | Saturated Fatty Acids: 2G | Sodium: 285mg | Potassium: 393mg | Fiber: 2G | Sugar: 6G | Vitamin A: 232IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 2mg
Hello, I’m Dina, I’m so glad you stopped by! I think life is too short for bad coffee and boring food. With my easy-to-follow, step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!