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close up view of ladle full of pomodoro sauce sprinkled with herbs.
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Pomodoro Sauce

Pomodoro Sauce is a simple Italian red sauce that is easy to make and features a vibrant tomato puree made from whole tomatoes, simmered to sweet perfection with yellow onion, basil, oregano, salt and pepper, and a sprinkle of sugar.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Pomodoro, Sauce, Spaghetti Sauce
Servings: 6

Equipment

  • Food processor or immersion blender or stand blender

Ingredients

  • 1 28oz can whole tomatoes
  • 1 yellow onion, diced diced
  • 3 garlic cloves, minced
  • 8-10 basil leaves, thinly sliced cut into thin ribbons
  • 1 Tbsp extra virgin olive oil
  • 1 tsp granulated sugar
  • ½ tsp dried oregano
  • salt and pepper, to taste

Instructions

  • Heat the olive oil over medium heat in a large sauce pan and cook the garlic and onion until the onions are translucent.
  • Puree the whole tomatoes in a food processor or blender. Transfer the tomato puree to the sauce pan and add sugar, oregano, and salt and pepper. Slowly simmer the sauce over medium-low heat for a minimum of 30 minutes, covered, stirring occasionally. You can simmer the sauce for as long as you want, but we recommend at least 30 minutes to allow the flavors time to grow richer.
  • Once the sauce is done simmering, transfer the sauce to a blender or food processor and blend on high for 30 seconds to 1 minute to create a smooth sauce. You can also use an immersion blender to blend the sauce in the pot, if desired. Once the sauce is smooth and you are ready to serve, add the basil ribbons to the sauce and stir.
  • We highly recommend pairing this sauce with a fresh batch of long pasta of your choice, like spaghetti, fettuccine, or linguine.

Notes

Cooking Tips:
  1. Basil wilts and bruises easily, do not cut basil until just before you are ready to serve your dish and make sure your knife is sharp!
  2. The best method for cutting fresh basil is to use a technique called "chiffonade". To chiffonade fresh basil, stack the basil leaves on top of each other such that they cup one another. Then, gently roll the leaves into a cigar and use a sharp knife to cut them into ribbons. For a clear demonstration, check out this easy how-to.