Pomodoro translates to tomato in english and this simple classic Italian sauce celebrates the beautiful natural flavors of everyones favorite chubby little red fruit. With some sweet onions, garlic, fresh herbs and some crushed red pepper for a bit of heat, this comforting sauce is perfect over spaghetti, with baked ziti or to simmer a batch of meatballs in.
Let’s get started…
Begin by gathering two 28 ounce cans of crushed tomatoes, 2 tablespoons of olive oil, 1 small finely chopped yellow onion, 4 finely minced cloves of garlic, 2 tablespoons of tomato paste, 1/2 cup of red wine or beef broth, 1/4 cup of finely chopped fresh parsley, 8 large basil leaves, 1 teaspoon of salt, 1 teaspoon of dried oregano, 1/2 teaspoon of crushed red pepper and 1/4 teaspoon of black pepper.
The main difference between pomodoro sauce and other tomato sauces is that pomodoro is thicker and more smoothly textured than most marinara sauces. It also requires less simmering time, so it can be ready quick.
In order to prevent the need to run the sauce through a food processor, be sure to use crushed tomatoes and finely chop the onions.
Start by adding 2 tablespoons of olive oil into a large skillet. Place the skillet over medium heat and as soon as the oil is warm, add 1 small finely diced yellow onion and cook for about 5 minutes.
Next, add 4 cloves of finely minced garlic and cook for 60 seconds, stirring constantly. Whisk in 2 tablespoons of tomato paste and 1/2 cup of red wine or beef stock and then add two 28 ounces cans of crushed tomatoes, 1/4 cup of finely chopped fresh parsley, 1 teaspoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of crushed red pepper and 1/4 teaspoon of black pepper.
Bring the sauce to a gentle simmer.
As with many sauces, the more you simmer it, the better it gets, but this pomodoro sauce is ready to serve after giving it just a few minutes to thicken up a bit.
Right before you serve it, stir in 8 large fresh basil leaves and take a quick taste to see if additional salt is needed.
This classic pomodoro sauce is what I simmer my meatballs in, use for spaghetti and cheesy baked pasta dishes like baked ziti. It is flavorful and delicious, but will not overwhelm the flavors of what it is paired with.
It is also a great sauce to customize by adding other herbs, such as rosemary, thyme or tarragon or bumping up the spice level by adding more crushed red pepper.
If you need a beautiful, simple tomato sauce for your next recipe, make this classic Italian pomodoro sauce. You will be so glad that you did.
Classic Italian Pomodoro Sauce
Ingredients
- two 28 ounce cans of crushed tomatoes
- 2 tablespoons of olive oil
- 1 small yellow onion, finely chopped
- 4 cloves of garlic, finely minced
- 2 tablespoons of tomato paste
- 1/2 cup of red wine or beef broth
- 1/4 cup of fresh parsley, finely chopped
- 8 large fresh basil leaves, torn
- 1 teaspoon of salt
- 1 teaspoon of dried oregano
- 1/2 teaspoon of crushed red pepper flakes
- 1/4 teaspoon of black pepper
Instructions
- Place a large deep skillet over medium heat and add 2 tablespoons of olive oil
- Once the skillet is warm, add 1 small finely diced yellow onion and cook for about 5 minutes or until they are slightly translucent
- Add 4 finely minced garlic cloves and cook for 60 seconds, stirring constantly
- Add 2 tablespoons of tomato paste and 1/2 cup of red wine or beef stock and stir to combine
- Add two 28 ounce cans of crushed tomatoes, 1/4 cup of finely chopped fresh parsley, 1 teaspoon of salt, 1 teaspoon of dried oregano, 1/2 teaspoon of crushed red pepper and 1/4 teaspoon of black pepper and bring to a low simmer
- Cover the skillet with a splatter guard or lid and simmer until the sauce begins to thicken
- Add 8 large basil leaves torn to small bits right before serving
- Serve over pasta
