Description
This easy pomodoro sauce is a classic Italian tomato sauce that is smooth, rich, and bursting with fresh flavor. Made with simple pantry staples like San Marzano tomatoes, garlic, and basil, this sauce is perfect for pasta, pizza, and more.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 3 large cloves garlic, minced (about 2 tablespoons)
- 2 (28-ounce) cans whole peeled San Marzano tomatoes (do not drain)
- ¼ cup fresh basil, chopped
- 1 ½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
Instructions
- Heat the oil: In a large saucepan over medium heat, add olive oil and let it warm until shimmering.
- Sauté the onions: Add the chopped onions and cook, stirring occasionally, for 8–10 minutes until soft and translucent.
- Cook the garlic: Reduce the heat to medium and stir in the minced garlic. Cook for about 60 seconds until fragrant, stirring constantly to prevent burning.
- Add the tomatoes: Pour in the canned whole tomatoes with their juice and use a wooden spoon to gently break them apart. Increase heat to high and bring to a boil, stirring occasionally.
- Simmer the sauce: Once boiling, reduce the heat to low and let the sauce simmer uncovered for about 20 minutes, stirring occasionally and continuing to break down the tomatoes.
- Incorporate the basil: Stir in the chopped fresh basil and let the sauce simmer for an additional 5 minutes to infuse the flavors.
- Blend the sauce: Remove the saucepan from heat and let it cool slightly. Use an immersion blender to puree the sauce until smooth. If using a standard blender, allow the sauce to cool further before blending in batches to avoid splattering.
- Season and serve: Taste the sauce and adjust the salt and pepper as needed. Serve immediately over your favorite pasta or store for later use.
Notes
- If using a regular blender, do not overfill it with hot sauce. Blend in batches and remove the center cap to release steam.
- For a chunkier texture, skip the blending step and leave the sauce as is.
- Add a teaspoon of sugar if the sauce tastes too acidic.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 117 kcal
- Sugar: 11g
- Sodium: 715mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg