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.