Description
This classic Pomodoro Sauce recipe yields a rich, flavorful tomato sauce perfect for pairing with fresh pasta. Made with simple ingredients like Roma tomatoes, garlic, and dried herbs, it simmers gently on the stovetop to develop a balanced and vibrant taste. Garnish with fresh basil and grated parmesan for an authentic Italian experience.
Ingredients
Scale
Pomodoro Sauce Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves garlic, minced (fresh or bottled)
- 2 (28-ounce) cans Roma tomatoes with juices
- 1 Tablespoon onion powder
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For Serving
- Fresh chopped basil
- Fresh grated parmesan cheese
Instructions
- Heat the olive oil: Place a large skillet over medium heat and add the extra virgin olive oil, heating until hot but not smoking.
- Sauté the garlic: Add minced garlic to the skillet and cook for about 1-2 minutes until fragrant and slightly translucent, being careful not to burn it.
- Add the tomatoes: Pour in the canned Roma tomatoes along with their juices. Bring the mixture to a low boil. Remove any loose tomato skins floating on top for a smoother texture.
- Simmer the sauce: Reduce the heat to low, cover the skillet with a lid left slightly vented to allow steam to escape, and let the sauce simmer gently for 30 minutes, stirring occasionally.
- Season the sauce: Remove the lid and add onion powder, dried basil, dried oregano, sugar, salt, and black pepper. Stir well to combine and continue cooking for another 5 minutes to allow the flavors to meld.
- Blend the sauce (optional): Use an immersion blender directly in the skillet to puree the sauce to your preferred consistency. Taste and adjust salt and pepper as needed.
- Serve: Spoon the sauce over freshly cooked pasta and garnish with fresh chopped basil and grated parmesan cheese for a delicious meal.
Notes
- Removing tomato skins helps achieve a smoother sauce texture.
- Simmering on low heat allows the flavors to develop fully.
- Use fresh garlic for best flavor but bottled minced garlic can be a convenient substitute.
- The immersion blender step is optional, depending on your texture preference.
- You can store leftover sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust sugar to balance acidity depending on the tomatoes used.
