If you are looking for a delicious tomato sauce for your pasta or Chicken parmesan, then look no further then this Pomodoro Sauce Recipe that comes together in under 45 minutes.
Homemade food from scratch isn’t hard, it just requires a little more time. I may not be able to get you a pomodoro sauce in under 30 minutes, but if you give me 15-30 minutes more, I can blow your mind with how delicious it can be.
During the school year when things are busy, I am always looking for delicious meals to feed my family with, and similar to my spaghetti pasta carbonara recipe, this easy to make tecipe hits the nail on the head.
WHAT IS IT
Pomodoro sauce is a very simple classic Italian tomato-based sauce recipe consisting of few ingredients. Pomodoro literally translates from Italian to English as, “tomato.” This is as basic a sauce as you can get, and it comes together in about 45 minutes.
- CHEF NOTE: Just like any good sauce, it gets better with time, so if you’ve got it let this simmer for a few hours to help concentrate those rich tomato flavors.
DIFFERENCE BETWEEN POMODORO SAUCE VS MARINARA
The biggest difference between pomodoro sauce and marinara is the thickness. While marinara is chunkier, it also a little runnier. Pomodoro sauce is completely smooth but thicker in nature because it cooks down over time.
In addition to those the ingredients can vary as well. Marinara has a few more things in it such as oregano and occasionally red pepper flakes.
- CHEF NOTE: While there are some differences between the two, they are subtle, so I want to encourage you to try both and see which one you like!
Pomodoro sauce has few ingredients, which to me is why it is so good. Just like any simple recipe, if the ingredients are in season and delicious, then your recipe will be outstanding.
In addition, when a lot of these classical recipes were created the world was not rich. People used what they had, which was always in season, and tried to make the best food they could with it.
Here’s what you can expect to find in a traditional recipe:
- Whole peeled tomatoes
- Olive oil
- Yellow onions (optional)
- Fresh Basil
- Salt and Pepper
CHEF NOTE: You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
HOW TO MAKE POMODORO SAUCE
STEP 1: Add your peeled or canned tomatoes to a blender or food mill and blend until pureed. Set aside.
- CHEF TIP: Check out how to peel tomatoes here.
STEP 2: Finely minced or great some yellow onion and garlic cloves. Set aside.
STEP 3: Add some oil to a large pot over low heat.
STEP 4: Add the onions and garlic to the pot and cook over low heat for 10 minutes or until translucent.
STEP 5: Pour in the pureed tomatoes and stew over low to medium heat for 30 minutes or until thick.
- CHEF TIP: The longer you can stew the tomatoes the better it will taste.
STEP 6: Finish the sauce with whole fresh basil leaves, salt and pepper.
STEP 7: Serve with pasta or any other desired dish.
IS THE SAUCE SPICY
Pomodoro sauce is not traditionally spicy; However, I have seen recipes where people finish with red pepper flakes. I believe you should customize your food to your liking, so if you would like a little spice in there, please feel free to add it in there.
It’s incredibly easy to make and absolutely delicious making it a perfect weeknight sauce to cover your pasta with.
REHEATING: Simply add it to a medium size pot and cook over low heat until hot. Adjust seasonings with salt and pepper.
STORING AND FREEZING: Store the pomodoro sauce chilled and covered in the refrigerator for up to 7 days. It freezes well and will hold in the freezer covered for up to 3 months. It will take a full day to thaw so be sure to set aside enough time if wanting to use it.
*If you are really loving this pomodoro sauce then my Homemade Fettuccine Pasta with Recipe for Alfredo Sauce is a must make, and don’t forget to leave me a comment below and a rating if you’ve had the chance to hook this up.*
Watch the step by step video below!
Simple Authentic Pomodoro Sauce Recipe
- 5 pounds or of peeled fresh tomatoes or 3 28-ounce cans of San Marzano whole peeled tomatoes
- 2 tablespoons olive oil
- ½ peeled and finely minced/grated yellow onion
- 4 finely minced/grated garlic cloves
- 12-15 fresh basil leaves
- sea salt and pepper to taste
- cooked pasta
- Add the tomatoes to a blender or a food mill and blend until smooth. Set aside.
- Add the olive oil to a large pot over low heat and add in the onions and garlic and cook until translucent, about 10 minutes.
- Pour in the pureed tomatoes and stew over low to medium heat for 30 minutes. SEE NOTE.
- Finish by stirring in basil, salt and pepper.
- Toss with pasta and parmesan cheese or serve with any other dish.
- Just like any good sauce, it gets better with time, so if you’ve got it let this pomodoro simmer for a few hours to help concentrate those rich tomato flavors.
- You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
- REHEATING POMODORO SAUCE: Simply add the sauce to a medium size pot and cook over low heat until hot. Adjust seasonings with salt and pepper.
- STORING AND FREEZING: Store the pomodoro sauce chilled and covered in the refrigerator for up to 7 days. Pomodoro sauce freezes well and will hold in the freezer covered for up to 3 months. It will take a full day to thaw so be sure to set aside enough time if wanting to use it.