Go Back
To make a great Pomodoro sauce, you need ripe, tasty tomatoes. I love using: - 2 pounds ripe tomatoes (Roma or San Marzano), roughly chopped - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - Salt and pepper to taste - 1/4 cup fresh basil leaves, chopped (plus extra for garnish) - 1 teaspoon dried oregano These fresh ingredients create a rich flavor. The tomatoes form the base. The onion and garlic add sweetness and depth. The olive oil brings richness. The herbs brighten the sauce. You can adjust the sauce to suit your taste. Consider adding: - 1 teaspoon sugar (optional, to balance acidity) - 1/4 teaspoon red pepper flakes (optional for heat) The sugar helps balance the tomatoes’ acidity. Red pepper flakes add a lovely kick. Use these as you see fit. To make cooking easier, gather these tools: - A large pot - A wooden spoon - A knife and cutting board - An immersion blender (if you prefer a smooth sauce) Having the right tools makes your cooking experience smooth. A large pot gives you space to stir and simmer. A wooden spoon is great for mixing. The immersion blender helps create the texture you want. For the full recipe, check out the Pomodoro Bliss section! First, gather your ingredients. You will need ripe tomatoes, an onion, garlic, olive oil, and spices. Wash the tomatoes well and chop them roughly. Peel and finely chop the onion. Mince the garlic cloves, too. This prep takes about 10 minutes. Next, heat olive oil in a large pot over medium heat. Add the chopped onion and cook it for about five minutes. You want it to look soft and clear. After that, add minced garlic and cook for one to two minutes. Be careful not to burn it. Then, stir in the chopped tomatoes. Bring this mix to a gentle boil. Once it boils, lower the heat. Add sugar, salt, pepper, oregano, and red pepper flakes if you want some heat. Let the sauce cook for 30 to 35 minutes. Stir it now and then. You will notice it thickening as it cooks, and the flavors will blend beautifully. When the sauce is ready, remove it from the heat. Stir in the fresh basil leaves for great flavor. If you like a smoother sauce, use an immersion blender. Blend it gently until you reach your desired texture. You can serve this sauce over pasta or as a dip for bread. For a lovely touch, garnish your dish with more fresh basil and a drizzle of olive oil. For the full recipe, check out the Pomodoro Bliss section above. To make your Pomodoro sauce shine, focus on your tomatoes. Choose ripe, juicy ones. Roma and San Marzano tomatoes bring natural sweetness. These types give the sauce a rich taste. When cooking, add fresh basil near the end. This keeps its bright flavor. A pinch of sugar can help balance acidity. Taste as you go and adjust salt and pepper. This ensures each bite is perfect. For a smooth sauce, blend it after cooking. An immersion blender works great for this. If you want a chunkier sauce, skip blending. You can also add a splash of pasta water. This helps the sauce cling to your pasta. For creaminess, stir in a touch of heavy cream. You can also use grated cheese for added richness. One common mistake is overcooking garlic. It can turn bitter if burnt. Always add it after the onion is soft. Also, don't rush the simmering time. Letting the sauce cook longer allows flavors to deepen. Avoid using canned tomatoes as your main ingredient. Fresh tomatoes yield the best taste. Lastly, don’t forget to taste! Adjusting as you go is key to a great sauce. For a complete recipe, check the Full Recipe section. {{image_2}} Classic Pomodoro sauce is simple and pure. It shines with fresh tomatoes, garlic, and basil. The key is using ripe tomatoes. Roma or San Marzano work best. This sauce is perfect over pasta. You can also use it as a base for other dishes. Want some heat? Try spicy Pomodoro. Just add red pepper flakes. You can adjust the amount. Start with 1/4 teaspoon for mild heat. For more spice, add more flakes. This sauce pairs great with spicy sausage or grilled chicken. It adds a nice kick to any dish. Add veggies for a healthy twist. Chop bell peppers, zucchini, or mushrooms. Sauté them with onions and garlic. This adds texture and flavor. You can use any vegetables you like. This version is great over whole grain pasta. It makes your meal colorful and nutritious. For a full recipe, check out Pomodoro Bliss. Enjoy exploring these tasty variations! After making your Pomodoro sauce, let it cool first. Once cool, you can store it in a clean jar. Seal it tightly and place it in the fridge. This sauce lasts about five days in the refrigerator. Always check for any off smells before using. If it smells fine, you can enjoy it again. If you want to keep your Pomodoro sauce longer, freezing is a great option. Pour the sauce into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date for easy tracking. Your sauce can stay fresh for up to three months in the freezer. When ready to use, thaw overnight in the fridge. To reheat, you have a few options. You can use a pot on the stove over low heat. Stir often to prevent sticking. You can also use a microwave-safe bowl. Cover it and heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your sauce with pasta or as a dip! For the full recipe, check out the details above. Pomodoro sauce is simple and fresh. It uses: - 2 pounds ripe tomatoes (Roma or San Marzano), roughly chopped - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - 1 teaspoon sugar (optional, to balance acidity) - Salt and pepper to taste - 1/4 cup fresh basil leaves, chopped (plus extra for garnish) - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional for heat) These ingredients come together to create a vibrant sauce. The tomatoes bring sweetness, while the garlic adds depth. Fresh basil gives a nice aroma. To make your Pomodoro sauce less acidic, you can add sugar. Start with 1 teaspoon and taste. You can also use carrots when cooking. Grate a carrot and add it to the sauce. The natural sweetness from the carrot helps balance acidity. Another option is to use sweeter tomatoes, like San Marzano. Always taste as you cook. Adjust until it feels right for you. Pomodoro sauce is smooth and rich. It focuses on fresh tomatoes and simple flavors. Marinara sauce is chunkier and often has more herbs and spices. Marinara usually includes ingredients like crushed red pepper and sometimes olives. It has a bolder flavor. Both sauces are great, but they offer different tastes and textures. For more details, check the Full Recipe. This guide covers making Pomodoro sauce from start to finish. We looked at fresh and optional ingredients, plus the right tools. I shared clear steps for preparing, cooking, and blending the sauce. I also offered tips for flavor and texture, along with common mistakes to avoid. You can try classic, spicy, or veggie versions. Remember to follow storage tips for freshness. With practice, you'll master this simple yet tasty sauce. Enjoy your cooking journey and make it your own!

Pomodoro Sauce

Discover the delicious world of homemade Pomodoro sauce that bursts with flavor! Made with ripe tomatoes, fragrant garlic, and fresh basil, this easy recipe transforms simple ingredients into a mouthwatering masterpiece. Perfect for pasta or as a dip, it's a must-try for any home chef. Ready to elevate your cooking? Click to explore the full recipe and bring a taste of Italy to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

2 pounds ripe tomatoes (Roma or San Marzano), roughly chopped

1 medium onion, finely chopped

4 cloves garlic, minced

1/4 cup extra virgin olive oil

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped (plus extra for garnish)

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional for heat)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

    Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.

      Stir in the chopped tomatoes and bring the mixture to a gentle boil.

        Once boiling, reduce the heat to low and add in the sugar (if using), salt, pepper, oregano, and red pepper flakes.

          Simmer the sauce uncovered for 30-35 minutes, stirring occasionally until it thickens and the flavors meld together.

            Remove from heat and stir in the fresh basil leaves. Adjust seasoning to taste.

              Let it cool slightly, then blend with an immersion blender for a smoother texture, if desired.

                Prep Time: 10 mins | Total Time: 45 mins | Servings: 4-6

                  - Presentation Tips: Serve the Pomodoro sauce over freshly cooked pasta or as a dip with crusty bread. Garnish with extra basil leaves and a drizzle of olive oil for an inviting look.