Pomodoro Sauce
Equipment
- 1 cutting board
- 1 Chef's knife
- 1 saucepan
- 1 wooden spoon
- blender optional
Ingredients
- 2 tablespoons extra-virgin olive oil or olive oil
- 1 yellow onion finely minced
- 4 cloves garlic finely minced or grated
- 28 oz can San Marzano crushed tomatoes (or canned whole peeled tomatoes that you can blend in the blender before cooking)
- ¼ cup fresh basil torn in half
- Salt and pepper to taste (if you are NOT on a low-carb diet, you may add a pinch of sugar to balance the acidity of the tomatoes)
Instructions
Classic Pomodoro Sauce:
- Heat a saucepan over low to medium heat, add the olive oil and cook the onion for about 3-4 minutes or until translucent. Add the garlic and cook for 1 minute.
- Stir in the tomatoes, basil, salt, and pepper. Cover the pan and let the mixture simmer over medium heat for 20 minutes, stirring now and then, or until the Pomodoro sauce has thickened.
- Toss with cooked pasta or gnocchi and parmesan cheese, or use as a topping for pizzas.
Quick Pomodoro Sauce:
- Heat a no-stick saucepan pan over medium heat. Then add olive oil and sauté the garlic for about 1 minute, stirring now and then, or until fragrant.
- Stir in tomatoes, 2 tablespoon tomato paste, 2 teaspoon onion powder, salt, pepper, 1 teaspoon red pepper flakes (optional), and basil.
- Simmer on medium-low heat for 8-10 minutes. Use an immersion blender, food processor, or blender to smooth the sauce if needed.
Recipe Notes
- Start cold for better infusion: Add garlic to cold olive oil, then bring it up to heat slowly. This extracts flavor more evenly and reduces the risk of burning.
- Control acidity without sugar first: If the sauce tastes sharp, try a small pinch of salt or a drizzle of olive oil before adding sugar—both help round acidity more naturally.
- Simmer uncovered, but watch viscosity: Keep it uncovered to reduce properly, but stir occasionally to prevent sticking and ensure even concentration.
- Finish with fat, not just salt: A final drizzle of high-quality olive oil off heat enhances mouthfeel and carries the tomato flavor more effectively.
- Blend strategically: If blending for a smooth finish, do it briefly—over-blending can introduce air and dull the color and flavor.
- Use pasta water intentionally: When tossing with pasta, add a splash of starchy water to emulsify the sauce so it clings instead of sitting on top.
- Rest before serving: Let the sauce sit off heat for 5–10 minutes. This allows flavors to settle and integrate more fully.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.