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A classic pomodoro sauce is the essence of simple Italian cooking. Known for its clean, fresh flavor and light texture, this sauce is the perfect way to let the natural sweetness of ripe tomatoes shine. Unlike a long-simmering marinara, a pomodoro sauce comes together quickly, making it an ideal choice for a weeknight meal. With just a few high-quality ingredients, you can create a vibrant and delicious sauce that will elevate any pasta dish.
What is Pomodoro Sauce?
Pomodoro sauce is a traditional Italian pasta sauce made with tomatoes, garlic, and fresh basil. The name “pomodoro” is the Italian word for tomato. The key to a great pomodoro sauce is its reliance on simple, fresh ingredients and a short cooking time, which preserves the bright flavor of the tomatoes. This sauce is not overly rich or complex; its beauty lies in its elegant simplicity, making it a perfect match for a variety of pastas.
Ingredients
For the Sauce
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes (optional)
- 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving & Garnish
- 1/4 cup fresh basil leaves, torn
- Grated Parmesan cheese
How to Make Pomodoro Sauce
- Sauté Aromatics: In a medium saucepan, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Be careful not to let the garlic brown, as this can make the sauce bitter.
- Add Tomatoes and Season: Pour in the crushed tomatoes, along with their juices. If you are using whole peeled tomatoes, crush them by hand as you add them to the saucepan. Stir in the salt and black pepper.
- Simmer the Sauce: Increase the heat to medium and bring the sauce to a gentle simmer. Reduce the heat to low and let the pomodoro sauce simmer for 15-20 minutes, stirring occasionally. This short simmer time is enough to meld the flavors without overcooking the tomatoes.
- Finish with Basil: Once the sauce has thickened slightly and the flavors have combined, remove it from the heat. Stir in the torn fresh basil leaves.
- Serve: The pomodoro sauce is now ready. You can serve it immediately over your favorite pasta, such as spaghetti or linguine. Garnish with a generous sprinkle of grated Parmesan cheese.
Tips for the Perfect Pomodoro Sauce
- Use San Marzano Tomatoes: Canned San Marzano tomatoes are the gold standard for this sauce due to their sweetness and low acidity. If they are not available, use the best quality canned tomatoes you can find.
- Don’t Overcook: The beauty of a pomodoro sauce is its fresh, vibrant flavor. A short cooking time is key to preserving this.
- Customize to Taste: Feel free to adjust the amount of garlic or red pepper flakes to your preference. A pinch of sugar can also be added to balance the acidity of the tomatoes if needed.
Conclusion
This pomodoro sauce is a simple and elegant recipe that proves that less is often more in the kitchen. It’s a perfect way to create a deeply flavorful and satisfying meal with minimal effort.
Perfect Pomodoro Sauce 5 Steps Fresh Recipe
A simple, authentic recipe for a classic Italian pomodoro sauce made with fresh ingredients and a short cooking time.
Ingredients
For the Sauce
- 2 tbsp extra virgin olive oil
- 3 cloves garlic thinly sliced
- 1/4 tsp red pepper flakes optional
- 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving & Garnish
- 1/4 cup fresh basil leaves torn
- Grated Parmesan cheese
Instructions
- Sauté Aromatics: In a medium saucepan, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Be careful not to let the garlic brown, as this can make the sauce bitter.
- Add Tomatoes and Season: Pour in the crushed tomatoes, along with their juices. If you are using whole peeled tomatoes, crush them by hand as you add them to the saucepan. Stir in the salt and black pepper.
- Simmer the Sauce: Increase the heat to medium and bring the sauce to a gentle simmer. Reduce the heat to low and let the pomodoro sauce simmer for 15-20 minutes, stirring occasionally. This short simmer time is enough to meld the flavors without overcooking the tomatoes.
- Finish with Basil: Once the sauce has thickened slightly and the flavors have combined, remove it from the heat. Stir in the torn fresh basil leaves.
- Serve: The pomodoro sauce is now ready. You can serve it immediately over your favorite pasta, such as spaghetti or linguine. Garnish with a generous sprinkle of grated Parmesan cheese.
Notes
This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
