After traveling to Italy and visiting Rome, the Amalfi coast and Tuscany, I believe I have perfected homemade pomodoro sauce.
What to Gather
You can find all of these pomodoro sauce ingredients at your local grocery store… or your pantry. I’m always stocked with Italian classic! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Whole tomatoes in puree – You can find these canned tomatoes at your local grocery store. I prefer them to fresh tomatoes for this quick recipe. I like San Marzano tomatoes.
- Extra virgin olive oil
- White onion
- Garlic
- Fresh basil leaves
- Sugar
- Salt
- Pepper
- Pasta
- Salt – I like to use coarse Kosher salt to bring out the other flavors of this sauce. I would stay away from table salt as it can add an iron-like taste.
- Seasoning – If you want to make your pomodoro sauce spicy, try adding a pinch of red pepper flakes, extra black pepper or aleppo pepper flakes to taste. My grandmother used to add finely chopped hot peppers in with the onions and garlic for a sweat-inducing sauce.
- Swaps – If you’d like more veggies in your pasta sauce, you could add things like zucchini or carrots. Finely chop them and sauté along with the onions and garlic. If you want a smoother sauce, place tomatoes in a food processor and give them a few pulses. You can also do this at the end with an immersion blender.
- Senses – This pomodoro sauce is bright and aromatic, with the scent of simmered garlic and fresh basil. It’s smooth and slightly chunky, bursting with the sweet-tart flavor of ripe tomatoes and a savory depth that lingers on the tongue.
How to Serve Pomodoro Sauce
Toss with your favorite pasta, which is my daughter’s case is “long springs,” also known as long fusilli, and dinner is served.
Ok, not totally, because no meal in Italy would be served without bread or breadsticks with quality olive oil for dipping. If you haven’t tried our garlic knots, give them a whirl!
If you want to add protein, try serving this pasta with shrimp, homemade italian sausage or Italian style meatballs. You could even use it as pizza sauce on homemade pizza!
Pomodoro Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white onion chopped
- 2 cloves garlic minced or pressed
- 1 28-ounce can whole tomatoes in puree
- 1 tablespoon fresh basil minced
- ½ teaspoon sugar
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound favorite pasta cooked to al dente and drained
Instructions
- Heat the olive oil in saucepan and add the onions and garlic. Sauté until they start to soften and are fragrant.
- garlic and onions in olive oil
- Roughly chop the whole tomatoes, adding to the pan along with any leftover puree. Also stir in the basil, sugar, salt and pepper.
- how to make pomodoro sauce recipe
- Allow to simmer, stirring occasionally, for 10 minutes. Sauce should be a little chunky.
- chunky sauce on wood spoon
- Toss with your favorite cooked pasta and top with a fresh grates of Fresh Parmesan cheese.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
Storage & Freezing
Leftover pomodoro sauce and pasta can be stored in airtight containers together or separate for up to a week. Reheat on the stovetop or in the microwave.
Pomodoro sauce alone can be frozen for up to 6 months in an airtight container or plastic freezer bag. Remove as much air as possible to prevent freezer burn. Thaw in the refrigerator overnight.
More Homemade Pasta Sauces
If you know me, you know I love a good pasta dish; you can’t have a good pasta without a homemade sauce. Here are some of our favorites.
