Simple pomodoro sauce is wealthy, vibrant, and easy to make, you’ll never go for jarred tomato sauce again. With a single bite, you’ll feel such as you’re dining in an authentic Italian , without ever leaving your kitchen. Hands down my go-to tomato pasta sauce recipe, and one my kids and husband ask for time and again!
🍅 What Makes This Recipe So Good
- This is my family’s tomato sauce, hands down. It’s filled with wealthy, classic flavors that immediately take me right back to our trips to Italy. Pasta pomodoro is high on the list of comfort foods in my house.
- Pomodoro sauce is really easy to make that I’m confident you’ll never want store-bought jarred pasta sauce again. Aside from the basil and to some extent the garlic, you may truthfully keep all of the ingredients you’ll need readily available so you may throw together a fresh, homemade pomodoro sauce on a moment’s notice. how easy it’s!
- Because of its mild, shiny flavor, this sauce is ridiculously versatile. It’s good on literally any style of pasta, out of your favorite short or long noodles to gnocchi or ravioli. You also can use it for a simple chicken parm or serve it together with your favorite homemade meatballs.
Fun fact: While each sauces are created from tomatoes, just one is called for them. means “tomato” in Italian. “Marinara” comes from “marinaro”, which translates to “seafaring”. It’s thought to have been the sauce-of-choice for Italian sailors.
👩🏼🍳 Chef’s Tips
- One of the important thing characteristics of pomodoro sauce is its smooth consistency – but how do you go from whole San Marzano tomatoes to a smooth tomato sauce? Well, that’s easy! Just use an immersion blender! With an immersion blender, you don’t need to transfer the recent tomato mixture to a different container. Just move the saucepan off the warmth and let the mixture cool barely, the plop the immersion blender into the saucepan and off you go!
- If you don’t have an immersion blender, a typical blender will work fantastic, but might take a bit of more effort and time. Blending hot mixtures in a blender will be very dangerous, so heed the notes within the recipe card below. Let the mixture cool bit before you begin mixing, and work in as many batches are it’s worthwhile to.
- The flavors of the pomodoro sauce will deepen over time, so be at liberty to maintain your heat low and draw out the cook times in the event you’re not in a rush! You also can prepare the sauce as much as 24 hours before you propose to serve it. Just let it cool completely, then refrigerate it in an airtight container. Before serving, reheat the sauce on the stovetop over low heat just until it’s warmed through.
💬 Frequently Asked Questions
You might find some variation in the small print between recipes, but pomodoro sauce at all times starts with mild tomatoes, olive oil (or extra virgin olive oil), garlic, fresh basil, and salt.
While each are created from tomatoes, pomodoro is usually a thicker, smoother sauce than the chunkier marinara. Pomodoro can also be a less complicated sauce, lacking the assorted herbs and spices which might be often a part of a marinara.
Made from lower-acidity tomatoes than other sauces, pomodoro is wealthy and robust yet beautifully balanced with the slightest hint of natural sweetness. Earthy garlic and basil give the sauce more depth while complimenting the Italian flavors within the recipe.
🍝 Other Delicious Italian-Inspired Recipes You’ll Love
Tomato Sauce
One bite of this delicious tomato sauce will make you are feeling such as you’re dining in an authentic Italian trattoria, without ever leaving your kitchen!
Ingredients
Serving Suggestions (All Optional)
Equipment
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Large saucepan 6-quart or 8-quart
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Large picket spoon or silicone spatula
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immersion blender or standard blender, see Notes
Instructions
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Place large saucepan on stovetop over medium-high heat. When saucepan is warm, add 2 tablespoons olive oil. Swirl and tilt pan as needed to distribute oil across surface of saucepan, and proceed heating saucepan until oil is hot and shimmery.
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When oil is prepared, add 1 medium onion (chopped) to saucepan and stir to include onion into oil. Sauté onions, stirring occasionally, 8 to 10 minutes or until onions are very soft.
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Once onions have softened, reduce heat under saucepan to medium. Add 3 large cloves garlic (minced) and stir to include. Sauté garlic 60 seconds or until just fragrant, stirring continuously.
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When garlic is fragrant, add 2 28-ounce cans whole peeled San Marzano tomatoes and stir to include. Increase heat under saucepan to high and convey mixture to boil, stirring occasionally.
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When tomato mixture begins to boil, immediately reduce heat under saucepan to low. Simmer mixture 20 minutes, stirring occasionally and breaking up tomatoes with picket spoon or spatula.
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After 20 minutes, add ¼ cup chopped fresh basil leaves to saucepan and stir to include. Simmer mixture 5 minutes more, stirring occasionally.
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After 5 minutes, remove saucepan from heat. Add 1 ½ teaspoons kosher salt and ½ teaspoon freshly ground black pepperthen stir to include. Let mixture cool barely.
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When mixture has cooled barely, insert immersion blender into saucepan. Purée mixture until sauce is thick and mostly smooth.
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When satisfied with consistency, taste sauce and adjust salt and/or pepper if needed. When satisfied with flavor of sauce, add cooked pasta of selection to saucepan and stir to cover pasta in pomodoro sauce.
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Portion pasta and pomodoro sauce evenly between serving bowls or plates, top with grated parmesan if desired, and serve immediately.
Notes
- Unlike other pasta sauces, pomodoro sauce is meant to be served in smaller amounts, simply enough to cover the pasta but not a lot that your pasta is heavily coated in sauce.
Tips for Blending Hot Mixtures
- Fill the blender not more than halfway. You can have to mix your ingredients in a number of batches.
- After pouring the mixture into the blender, let it sit a number of minutes to chill barely before mixing.
- Before mixing, remove the middle cap from the blender lid and canopy the opening with a dish towel as an alternative. This will keep pressure from increase contained in the blender. Keep your hand on the lid to carry it down while mixing.
Nutrition Information
Serving Size: 1serving, Calories: 117cal, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 715mg, Potassium: 825mg, Total Carbs: 16g, Fiber: 3g, Sugar: 11g, Net Carbs: 13g, Vitamin A: 54IU, Vitamin C: 3mg, Calcium: 134mg, Iron: 4mg