This homemade pomodoro sauce recipe takes a short list of simple ingredients and transforms them into a fresh, vibrant pasta sauce. It’s easy to make and excellent for meal prep!
What Is Pomodoro Sauce?
Pomodoro sauce is a classic Italian tomato sauce like marinara sauce and arrabbiata sauce, and as you might have guessed, it’s the sauce used to make pasta al pomodoro. This isn’t the kind of homemade pasta sauce that has a lot of ingredients or requires an all-day cooking time—instead, it relies on simple ingredients and a relatively short time on the stovetop for a more fresh, vibrant flavour. Pomodoro sauce is an authentic Italian pasta sauce that’s still doable for a weeknight dinner!
Why You’ll Love this Pomodoro Sauce Recipe
- So much better than store-bought. Homemade pasta sauce is always better than the kind that comes in a jar, and pomodoro sauce is no exception. The freshness of the ingredients comes through in every bite!
- Versatile. Pomodoro sauce isn’t just for pasta! There are a lot of ways to put it to use, so you’ll want to keep it on hand in your freezer.
- Simple ingredients, complex flavour. While this pomodoro sauce recipe may seem like a basic tomato sauce on the surface, don’t be fooled by its simplicity. Use high-quality ingredients, and you’ll get lots of complexity.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tomatoes – I love using either fresh Roma tomatoes or canned San Marzano tomatoes, which are imported from Italy.
- Olive oil
- Onion – A yellow or white onion is perfect.
- Garlic – You can add extra if you’d like!
- Salt and ground black pepper
- Sugar – Just a bit to cut the acidity of the tomatoes.
- Fresh basil leaves – Dried basil just doesn’t compare to fresh!
How to Make Pomodoro Sauce
- Prep the tomatoes. If you’re using fresh tomatoes, you’ll need to blanch, peel, and chop them.
- Sauté the onion and garlic. Warm the olive oil in a pan set over medium heat. Add the onion and cook until it’s softened, then add the garlic and cook a minute or two more, until fragrant.
- Add the tomatoes. Stir them into the onions and cook for 10 to 15 minutes, or until they start breaking down.
- Simmer. Season with salt and pepper, then add the sugar. Reduce the heat to low and simmer for 20 minutes.
- Puree. Use an immersion blender to puree the sauce until it reaches your desired consistency.
- Finish. Stir in the basil, cook for a few minutes to allow the flavours to come together, then serve.
Tips for Success
- Simmer longer if you’d like. Many homemade pasta sauce recipes have you simmer them on the stovetop for hours; while that’s not necessary for pomodoro sauce, which is meant to have a lighter flavour, you can simmer it for longer than 20 minutes if you want to add more depth and let the tomatoes break down more on their own.
- Use high-quality tomatoes. The quality of the tomatoes you use will significantly impact the taste of your pomodoro sauce. Opt for ripe, in-season fresh tomatoes or canned San Marzano tomatoes for the best results.
- Adjust the seasoning. Taste your sauce as it simmers and feel free to adjust the seasoning to your preference. Sometimes, a bit more salt, pepper, or sugar can balance the flavours perfectly.
- Don’t skip the fresh basil. Fresh basil brings a vibrant aroma and flavour that dried basil simply can’t match. Add it towards the end to preserve its freshness.
Ways to Use Pomodoro Sauce
How to Store Homemade Pasta Sauce
Transfer your pomodoro sauce to an airtight container and store in the refrigerator for up to 5 days. Reheat it in a saucepan over medium heat, stirring occasionally.
Can I Freeze This Recipe?
For longer storage, freeze pomodoro sauce in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To use, thaw in the refrigerator overnight before reheating or, if you’ve frozen it in a freezer bag, thaw it in a bowl of hot water and then reheat it.
More Vegan Sauce Recipes
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Pomodoro Sauce
This homemade pomodoro sauce recipe takes a short list of simple ingredients and transforms them into a fresh, vibrant pasta sauce. So easy!
- 2 pounds ripe fresh tomatoes (Roma or vine-ripened), 900g or 1 can (28 ounces) whole peeled tomatoes (preferably San Marzano)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon sugar
- ¼ cup fresh basil leaves, chopped
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If using fresh tomatoes: Bring a large pot of water to a boil. Score the bottom of each tomato with an “X” and blanch them in boiling water for about 30 seconds. Remove them and immediately place them in an ice bath. Once cooled, peel off the skins, and roughly chop the tomatoes in about 3-4 parts each. You can skip this step if you don’t mind the tomato peel in the sauce, but I recommend it for a better texture.
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In a large skillet or saucepan, heat the olive oil over medium heat.
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Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Add the chopped fresh or canned tomatoes to the skillet. Cook for about 10-15 minutes until the tomatoes break down and release their juices.
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Add salt and pepper to taste. Sprinkle in the sugar to balance the acidity.
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Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.
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Blend the sauce with an immersion blender until smooth.
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Stir in the chopped basil leaves and cook for another few minutes.
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Toss the pomodoro sauce with your favorite pasta, or use it as a base for other dishes.
To freeze: For longer storage, freeze pomodoro sauce in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To use, thaw in the refrigerator overnight before reheating or, if you’ve frozen it in a freezer bag, thaw it in a bowl of hot water and then reheat it.
Calories: 121kcal, Carbohydrates: 13g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 13mg, Potassium: 592mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1969IU, Vitamin C: 34mg, Calcium: 36mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
