Italian Pomodoro Sauce Recipe (Simple, Delicious)

This traditional Italian Pomodoro sauce is straightforward but wonderful.

This is our go-to tomato sauce since it’s simple to make but full of flavor, and it reminds me of being in Italy! It’s made from San Marzano tomatoes, basil, garlic, and olive oil and goes well with any pasta.

Why Is This Recipe So Delicious?

• This is without a doubt my family’s favorite tomato sauce. It’s packed with rich, classic tastes that immediately transport me to our vacations to Italy. In my house, Pomodoro pasta is a large bowl of comfort.
• It’s quite simple to make! You’ll never go back to canned sauce from the store.
• The Pomodoro sauce should be just enough to cover the noodles, but not so much that you’re eating the sauce with your noodles. If you (or your children) aren’t fond of sauces, this is a terrific alternative.
• It goes well with almost every sort of pasta, including gnocchi and ravioli. You can also serve it with substantial meatballs or on top of the chicken, as in chicken parmesan.

Is Pomodoro Sauce the same sauce as Marinara?

No, but they look alike!

Marinara is a thinner crimson sauce that is cooked slowly over low heat for a long time. It’s also usually a bit thick. Pomodoro is thicker and smoother.

Although both sauces contain tomatoes, only one is named for them. In Italian, “Pomodoro” means “tomato.”

“Marinara” is derived from “Marinaro,” which means “seafaring.” It is considered to have been the preferred sauce among Italian sailors.

Important Ingredients

Tomatoes from San Marzano – These are fantastic for making homemade sauces! They’re gorgeous red plum tomatoes with the right balance of sweetness, acidity, and tomato flavor.

Olive Oil – You can make your sauce using either standard or extra virgin olive oil. Because EVOO is less processed than normal olive oil, it maintains more nutrients and has a more pleasant olive flavor. Don’t underestimate the power of good olive oil.

Fresh basil in a Pomodoro sauce is my favorite! It’s powerful and fresh without being overbearing. Save some to sprinkle on top of your Pomodoro pasta right before serving!

Chef’s Advice

• The easiest way to purée the tomatoes is with an immersion blender. Simply remove the saucepan from the heat and combine the ingredients in it. There is no need to move them to another container.
• You can use a conventional blender instead of an immersion blender if you don’t have one. Take care to read the recipe card’s notes for instructions on blending hot mixes. The pressure from the steam within the blender can build up to a dangerous (and dirty) level if you’re not careful.
• Keep any remaining Pomodoro sauce refrigerated in an airtight container. It will last up to a week!

Pomodoro Sauce

This traditional Italian Pomodoro sauce is straightforward but wonderful.

This is our go-to tomato sauce since it’s simple to make but full of flavor, and it reminds me of being in Italy! It’s made from San Marzano tomatoes, basil, garlic, and olive oil and goes well with any pasta.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 3 large cloves garlic minced, approximately 2 tablespoons
• 2 28-ounce cans of whole San Marzano tomatoes in purée, 56 ounces total
• ¼ cup fresh basil
• 1 ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Equipment

• Large saucepan (6- or 8-quart)
• Large spoon or silicone spatula
• An immersion blender (or blender)

Instructions For Pomodoro Sauce

1. Heat the pot over high heat. Add the onions after the olive oil has heated up. Sauté for 8-10 minutes, or until onions are very tender.
2. Lower the heat and add the garlic. Sauté for 30-60 seconds, stirring regularly, until aromatic.
3. Toss in tomatoes. Bring the mixture to a boil over high heat, stirring regularly, then reduce to low heat and continue to cook. Cook for 20 minutes, uncovered, then toss in the basil and cook for another 5 minutes.
4. Remove the pan from the heat. Salt & pepper to taste.
5. Purée with an immersion blender until mainly smooth and thick. If using a blender, see the notes.
6. Serve warm, stirred into or dolloped on top of your favorite spaghetti.

Notes

Blending Tips for Hot Mixtures

• No more than half fill the blender. It’s possible that you’ll have to combine your components in several batches.
• Allow the mixture to remain for a few minutes after pouring it into the blender to cool somewhat before blending.
• Remove the center cap from the blender lid before mixing and cover the hole with a dishcloth instead. This will prevent the pressure within the blender from rising. While blending, keep your hand on the lid to keep it in place.

This recipe serves around 4 people. Your desired portion sizes will determine the number of servings.

The nutritional values given are for one serving out of four using the ingredients mentioned and are approximate. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (not including the weight of the container in which the food is stored) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 142kcal, Carbohydrates: 23g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 852mg, Potassium: 1069mg, Fiber: 1g, Sugar: 14g, Vitamin A: 81IU, Vitamin C: 3mg, Calcium: 51mg, Iron: 36mg, Net Carbs: 22g