This basic Italian pomodoro sauce is easy however delicious. Easy to make however full of flavor, this is our go-to tomato sauce and reminds me of being in Italy! Made with San Marzano tomatoes, basil, a little garlic, and olive oil, it’s ideal on any pasta.
What Makes This Pomodoro Sauce So Good
This is my family’s favourite tomato sauce, arms down. It’s full of rich, traditional flavors that right away take me proper again to our journeys to Italy. Pasta pomodoro is a massive bowl of relief in my house.
It’s so convenient to make! You’ll in no way prefer the store-bought, jarred sauce again.
Pomodoro sauce is supposed to be simply ample to cowl the noodles, however no longer so a great deal that you’re having a few noodles with your sauce. That makes it a notable choice if you (or your kids) aren’t huge on sauces.
It’s precise on actually any kind of pasta, even gnocchi or ravioli. You can additionally use it on pinnacle of chicken, a la hen parmesan, or with hearty meatballs.
Is Pomodoro Sauce the Same as Marinara Sauce?
No, however they are similar!
Marinara is a thinner pink sauce that’s simmered for a lengthy time over low heat. It’s commonly a little chunky, too. Pomodoro is smoother and thicker.
Fun fact: While each sauces are made from tomatoes, solely one is named for them. “Pomodoro” potential “tomato” in Italian. “Marinara” comes from “marinaro”, which interprets to “seafaring”. It’s concept to have been the sauce-of-choice for Italian sailors.
Key Ingredients for Pomodoro Sauce
San Marzano Tomatoes – These are SO exceptional for home made sauces! They’re lovely crimson plum tomatoes that are the ideal mixture of sweet, acidic, and tomato-ey.
Olive Oil – You can use ordinary olive oil or more virgin olive oil in your sauce. EVOO is much less processed than everyday olive oil, so it normally retains extra of its vitamins and has a nicer olive flavor. Don’t underestimate the have an effect on of a without a doubt first-rate olive oil!
Basil – I love clean basil in a pomodoro sauce! It’s sparkling and strong, besides overpowering the dish. Save a little greater to sprinkle on pinnacle of your pasta pomodoro simply earlier than serving!
An immersion blender is the best way to purée the tomatoes. Just go the saucepan off the warmness and combo them in it. No want to switch them to some other container.
If you don’t have an immersion blender, you can use a everyday blender instead. Be certain to reference the notes of the recipe card for guidelines on mixing warm mixtures. If you’re no longer careful, the strain from the steam inner the blender can construct up to a hazardous (and messy) level.
Store any leftover pomodoro sauce in an hermetic container in the refrigerator. It’ll hold up to 1 week!
2 tablespoons olive oil
1 medium onion finely chopped
3 giant cloves garlic minced, about two tablespoons
2 28-ounce cans entire San Marzano tomatoes in purée, fifty six oz. total
¼ cup sparkling basil
1 ½ teaspoon kosher salt
½ teaspoon freshly floor black pepper
Heat saucepan over medium-high heat. When hot, add olive oil, then onions. Sauté till onions are very soft, about 8-10 minutes.
Reduce warmness and add garlic. Sauté simply till fragrant, 30-60 seconds, stirring constantly.
Add tomatoes. Bring combination to boil over excessive heat, stirring occasionally, then decrease warmness to simmer. Cook, uncovered, 20 minutes, then stir in basil and prepare dinner an additional 5 minutes.
Remove saucepan from heat. Season with salt and pepper.
Insert immersion blender and purée till broadly speaking easy and thick. See notes if the usage of blender.
Tips for Blending Hot Mixtures
Fill the blender no greater than halfway. You may also have to mixture your components in a few batches.
After pouring the combination into the blender, let it take a seat a few minutes to cool barely earlier than blending.
Before blending, dispose of the middle cap from the blender lid and cowl the gap with a dish towel instead.
This will hold stress from constructing up interior the blender. Keep your hand on the lid to keep it down whilst blending.
Recipe yields about four servings. Actual wide variety of servings will rely on your desired component sizes.
Nutritional values proven are generic pointers and mirror records for 1 serving out of four the use of the elements listed. Actual macros might also fluctuate barely relying on unique manufacturers and kinds of substances used.
To decide the weight of one serving, put together the recipe as instructed. Weigh the completed recipe, then divide the weight of the completed recipe (not consisting of the weight of the container the meals is in) through four Result will be the weight of one serving.