Pomodoro Sauce
This homemade pomodoro sauce recipe takes a short list of simple ingredients and transforms them into a fresh, vibrant pasta sauce. So easy!
Ingredients
- 2 pounds ripe fresh tomatoes (Roma or vine-ripened) 900g or 1 can (28 ounces) whole peeled tomatoes (preferably San Marzano)
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3-4 cloves garlic minced
- salt to taste
- freshly ground black pepper to taste
- 1 teaspoon sugar
- ¼ cup fresh basil leaves chopped
Instructions
- If using fresh tomatoes: Bring a large pot of water to a boil. Score the bottom of each tomato with an "X" and blanch them in boiling water for about 30 seconds. Remove them and immediately place them in an ice bath. Once cooled, peel off the skins, and roughly chop the tomatoes in about 3-4 parts each. You can skip this step if you don’t mind the tomato peel in the sauce, but I recommend it for a better texture.
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the chopped fresh or canned tomatoes to the skillet. Cook for about 10-15 minutes until the tomatoes break down and release their juices.
- Add salt and pepper to taste. Sprinkle in the sugar to balance the acidity.
- Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.
- Blend the sauce with an immersion blender until smooth.
- Stir in the chopped basil leaves and cook for another few minutes.
- Toss the pomodoro sauce with your favorite pasta, or use it as a base for other dishes.
Notes
To store: Transfer your pomodoro sauce to an airtight container and store in the refrigerator for up to 5 days. Reheat it in a saucepan over medium heat, stirring occasionally.
To freeze: For longer storage, freeze pomodoro sauce in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To use, thaw in the refrigerator overnight before reheating or, if you’ve frozen it in a freezer bag, thaw it in a bowl of hot water and then reheat it.
Nutrition
Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 592mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1969IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg