Simple Classic Pomodoro Sauce Recipe
Published September 6, 2019. This post may contain affiliate links. Please read my disclosure policy.
If you are looking for a delicious tomato sauce for your pasta or Chicken parmesan, look no further than 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 like my spaghetti pasta carbonara recipe, this easy-to-make recipe hits the nail on the head.
What Is Pomodoro Sauce?
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 possible, and it comes together in about 45 minutes.
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, such as oregano and occasionally red pepper flakes.
Ingredients
Pomodoro sauce has few ingredients, which 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 many of these classical recipes were created, the world was not rich. People used what they had, always in season, and tried to make the best food possible.
Here’s what you can expect to find in a traditional recipe:
- Whole peeled tomatoes
- Olive oil
- Garlic
- Yellow onions (optional)
- Fresh Basil
- Salt and Pepper
How to Make Pomodoro Sauce
1. Add your peeled or canned tomatoes to a blender or food mill and blend until pureed. Set aside.
2. Finely mince or grate some yellow onion and garlic cloves. Set aside.
3. Add some oil to a large pot over low heat.
4. Add the onions and garlic to the pot and cook over low heat for 10 minutes or until translucent.

5. Pour the pureed tomatoes and stew over low to medium heat for 30 minutes or until thick.
6. Finish the sauce with whole fresh basil leaves, salt, and pepper.
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.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead of time. Just follow the reheating instructions below.
How to Reheat: 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.
chef notes + tips
- Like any good sauce, it gets better with time, so if you’ve got the time, let this simmer for a few hours to help concentrate those rich tomato flavors.
- 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!
- You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
- Check out how to peel tomatoes here.
- The longer you can stew the tomatoes for the sauce, the better it will taste.

More Amazing Pasta Recipes
Here are some of my absolute favorite recipes that you will absolutely love:
- Puttanesca Sauce with Pappardelle Pasta
- Homemade Spaghetti Sauce
- Lasagna Bolognese
- Homemade Fettuccine Pasta with Recipe for Alfredo Sauce
- Spaghetti Pasta Carbonara
- Spaghetti Aglio e Olio
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below.
Video
Simple Authentic Pomodoro Sauce Recipe

Ingredients
- 5 pounds 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
Instructions
- 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 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.
This recipe was a lot harder for me than Chef makes it look, but that’s just my normal. It turned out delicious and perfect even with me cooking. I used every utensil and tool I own, it seems, and made a big ol’ mess of the kitchen, but oh, my, that sauce! Where has it been all my life? It makes a wonderful big batch and we’ve been enjoying for three days! I will be making this often! Love this basic pasta sauce! Thanks, Chef! ❤️
This was the absolute best sauce. We try a new recipe every Thursday and vote to keep it. I came across your stuffed shells recipe. Every blue moon we ALL like a recipe, especially with my picky husband & youngest daughter and the moon was definitely blue that night. ALL of us loved it, no leftovers uneaten, scraped the plate. It’s definitely a keeper. Thank you for not keeping something this good to yourself.
Chef… I’ve been adding fresh basil at the beginning of the sauce and different brands of fresh basil from different markets has been altering the taste. I found living basil to be the sweetest which I prefer. I am using Strianese San Mariano canned whole tomatoes. Should I be adding the fresh basil leaves at the end of the cooking time? Thanks.
You can do either tbh.
I have to utter Yes
I’ve essentially been making this for a couple years. I buy a bunch of the ‘ugly’ heirloom tomatoes at the farmers market. The peeling technique is great. The recipe really let’s the tomatoes shine
I love this recipe! I add in one minced carrot and one stalk minced celery with the minced onion to lighten it up a bit, but I’ve made this as written and is perfect that way, too! I used this for my homemade ravioli and for homemade pizza (using Trader Joes pizza dough!)…best pizza I ever had–because of this sauce!
Its winter, my basil plats all gone. What is the best substitute? Thank you very much! I ❤️ your show!
Fresh basil is really the only option here.
Can I simmer your homemade meatballs in there? Or is it best to keep separated like in your spaghetti & meatball recipe?
Thanks
Gg
You definitely could.
I love it and very easy! I’m going to make it tomorrow for classic chicken parmigiana recipe! I enjoy when I’m cooking your recipes, I cook with love!!Thank you because you are drawing the smile on our faces!❤
One of my favorite sauces. So good.
I am no longer intimidated by this sauce! It was much easier than I thought and the flavor was perfect! Thanks!
YES!!
This was really good! My whole family loved it!
Delicious! Love the simplicity!
So easy and so yummy, especially served with extra fresh basil!