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homemade pasta coated in pomodoro sauce with basil

Simple Authentic Pomodoro Sauce Recipe

If you're looking for a delicious tomato sauce for your pasta then look no further then this Pomodoro Sauce that cooks in under 45 minutes.
Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8
Calories 87kcal


  • 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.


Chef Notes:
  • 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.
  • How to Reheat: Simply add the sauce to a medium size pot and cook over low heat until hot. Adjust seasonings with salt and pepper.
  • How to Store: 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.


Calories: 87kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 688mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2393IU | Vitamin C: 40mg | Calcium: 33mg | Iron: 1mg