Ingredients needed
Extra-virgin olive oil. Onion. Fresh garlic cloves. Whole canned tomatoes. If possible, use San Marzano tomatoes. This recipe can be made with fresh, ripe tomatoes too. Salt and black pepper. Other seasonings like red pepper flakes can also be added but this would turn the sauce into arrabbiata sauce. Sugar. Fresh basil leaves. Other fresh herbs like thyme or parsley can also be used.
How to make Pomodoro sauce
The prep for this sauce couldn’t be simpler and requires only a few minutes before you leave it to simmer on the stove. Start by blending the whole tomatoes in a blender or food processor. Sauté the onion and garlic until soft and fragrant in a large pot over medium heat, then stir in the blended tomatoes, fresh basil, a generous seasoning of salt and pepper and a pinch of sugar. Simmer, with the lid ajar, over medium-low heat for 30 minutes until the sauce has reduced slightly. Taste and adjust seasoning if necessary then serve.
Can I make this ahead?
Absolutely! Pomodoro sauce is a fantastic recipe to make and can, freeze or refrigerate. Allow the sauce to cool then transfer to freezer bags and freeze for up to 3 months. Allow to thaw overnight in the fridge before using. The sauce can be stored in airtight containers in the fridge for up to a week. You can also can this sauce so make it as directed then follow proper canning techniques to preserve the sauce for longer.
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