This is my favorite, best-ever easy recipe for authentic homemade Italian pomodoro sauce. Whether it’s made with fresh tomatoes or top-quality canned tomatoes, it’s a simple, do-ahead recipe for incredible pasta al pomodoro! Makes ~1 quart.
Growing up, we didn’t call it pomodoro sauce. It was just “tomato sauce” the familiar, rich red pasta sauce we all knew and loved. This quick Sicilian-style tomato sauce was our go-to recipe. No questions asked.
But I always wondered: is there a difference between the two? Pomodoro sauce sounds more intriguing, somewhat tastier, even classier than its American counterpart (maybe it’s the imagined Italian accent in my head). So, I looked into it.
Understanding The Deeper Meaning.
From what I understand, authentic pomodoro is made from 5 specific ingredients: fresh tomatoes, extra-virgin olive oil, garlic cloves, basil and salt. Onions are optional. No spices.
What sets it apart from the rest? Fresh tomatoes, not canned, although it’s made both ways. The texture can be rustic or smooth.
Here’s What I Do.
I started experimenting with fresh tomatoes when we started growing our own (see above image). The flavor is so light and delicate, the sauce actually tastes like real tomatoes! It’s very refreshing, and not heavy or acidic at all.
But heads up: you’ll need to blanch your tomatoes first. The skins need to be removed before cooking, because they’re too tough to fully break down. The upside is that it can be done in advance.
Alternatively, if you’d like to use canned tomatoes instead, use good-quality whole peeled San Marzano tomatoes. You’ll get a slightly richer, deeper sauce. I’ve included quantities and tips in the recipe below.
Good To Know:
- Best fresh tomatoes for pomodoro sauce? San Marzano plum tomatoes, Roma or my favorite: Costoluto Fiorentino, a ribbed, heirloom variety from Florence. They’re thin-skinned, not too juicy and perfect for sauce. Cherry tomatoes will work too.
- Use a wide 12-inch pan (instead of a high sided pot). The sauce will reduce faster.
- Listen to your sauce. If it sounds like bubbling water, the texture is too wet. Reduce it more. If it sounds scratchy, add more liquid.
- All purpose sauce: Layer it under chicken parm, toss with pasta, or turn it into my spicy, 20-minute arrabbiata sauce.
- Make it ahead. Pomodoro sauce keeps in the fridge for up to 4 days. In the freezer, up to 3 months.
Sample Cooking Timeline
Fresh pomodoro sauce can be made from start to finish in 45 minutes (or less). Blanching, peeling and chopping tomatoes is messy. Set yourself up for success: if you’re tight on space, like me, split the process into two parts (blanching/cooking) for smoother clean up. When you’re ready to eat, dinner is done in 30 minutes.
- 9 AM: Blanch, peel and chop tomatoes (15 minutes). Chill/freeze until ready to use.
- 6 PM: Cook sauce + boil pasta (22-27 minutes).
- 6:30 PM: Done!
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Authentic Pomodoro Sauce (Fresh or Canned)
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 1 quart (good for 1 lb. pasta) 1x
- Category: Pasta Sauce
- Method: Stove-Top
- Cuisine: Italian
- Diet: Vegan
Description
This is my favorite, best-ever easy recipe for authentic homemade pomodoro sauce. Serve with fresh pasta or dried, gnocchi and as a base for different Italian-style dishes (chicken parmesan, sautéed veggies, soups etc). This recipe makes approximately 1 quart of spaghetti sauce, which is sufficient for 1 lb of pasta.
Ingredients
For the Pomodoro Sauce
- 3 lb. (1.36 kg) fresh, ripe tomatoes
- 1 garlic clove, smashed
- 1/3 cup (50 g) finely minced shallots or onions
- 6 tbsp. olive oil
- 6–8 fresh basil leaves
- Salt
To Serve with Pasta
- 1 lb. (450 g) dried penne or spaghetti (or fresh homemade pasta)
- 2 tbsp (30 g) unsalted butter (optional)
- Parmesan cheese
- Fresh basil leaves
Notes & Tips
- For fresh tomatoes: Choose San Marzano plum tomatoes, Roma tomatoes, even Beefsteak tomatoes from the farm stand. Cherry tomatoes work too, but since they’re smaller and you’re working with multiples, they take more time to blanch and peel. Either way: look for dark red, super sweet, fresh tomatoes. Your sauce will thank you.
- If using canned tomatoes: substitute 42 oz/1.2 kg (1 1/2 large cans) whole, peeled plum tomatoes, preferably San Marzano tomatoes. I like Cento brand.
- Onions are optional in pomodoro sauce. However, most times, I skip the onions, use shallots, and omit the garlic altogether. Why? I use this sauce as a base for many Italian-style dishes. Some of these dishes do not require garlic. So when needed, I just add a smashed garlic clove or two, to my base sauce while it re-heats. The flavor infuses beautifully. PS: shallots remind me of onions and garlic combined, so it’s a perfect balanced blend.
- Remember, fresh tomatoes can be blanched ahead and chilled/frozen until ready to use. This is extremely helpful when making large batches of sauce (and you don’t have time to do it all in one day).
- Try Butter. I love, love, love butter in my pomodoro sauce, which is not authentic, but a nod to Marcella Hazan’s famous tomato sauce recipe with onions and butter. It’s divine.
Instructions
Note: If using fresh tomatoes, you’ll need to blanch them first to remove the tough skins (see below). If using canned tomatoes, skip the blanching step and jump straight to cooking. You’ll need to chop them into small pieces first, and add to the pan with their juice.
To Blanch Tomatoes:
Boil a large pot of water. Cut a small X on the bottom of each tomato (the skin will peel off easier). Blanch the tomatoes for 30 seconds to 1 minute. Transfer to a bowl with a slotted spoon; do not drain the pot of water. Run the tomatoes under cold water to stop the cooking process. Remove the skins with your hands- they should slip right off. Next, slice the tomatoes in half and scoop out the seeds (I do this over a bowl). Dice the tomatoes into small pieces. At this point, the blanched, chopped tomatoes can be stored in the fridge up to 4 days or frozen up to 3 months.
Tip: Save the blanching water to cook the pasta (or save it to water your plants or garden if not using right away).
To Cook Pomodoro Sauce:
In a large 12-inch (30 cm) skillet warm the olive oil over medium heat. Sauté the onions or shallots (if using) until soft and translucent, 5-7 minutes. Add the smashed garlic clove; cook until fragrant, 30 seconds.
Add the tomatoes to the pan. Season with salt. Give it a quick stir with a wooden spoon. Bring to a gentle boil, lower the heat and simmer until the sauce is reduced and slightly thickened, about 15-20 minutes depending on variety (the juicier the tomatoes the longer it will take to cook). Towards the end of cooking, tear the fresh basil leaves into small pieces and stir into the sauce.
To finish, remove the garlic clove. Puree the sauce with an immersion blender or regular blender to create a semi-rustic or smooth texture. Or, don’t puree at all- your choice. Your sauce. Taste and correct with more salt, if needed.
To Serve with Pasta:
Cook the pasta according to the package instructions. Meanwhile, have your pomodoro sauce simmering and ready to go in a 12-inch pan (the pasta will finish cooking in the sauce). When the pasta is aldente, use tongs or a small strainer to transfer it into the pan. Add the butter if using, and stir well. Shave some parmesan cheese over the pasta; toss to coat. Simmer and toss for 30 seconds. Transfer your delicious pasta al pomodoro to a large serving bowl and garnish with fresh basil on top. Enjoy!
Comments
Joan says
No oregano! That’s pizza sauce. Garlic, onion, celery and carrots are all you need. Buy cans with verification stamp from Italy.
Melanee Collins-Metzler says
Would this simple sauce be a good fit with ravioli?
Thanks in advance
Emilie Raffa says
This sauce is absolutely perfect with ravioli. I use it all the time for this!
Sharon Hanna says
Great except freeze or refrigerate? Tomatoes lose flavour if stored at cold temperatures….just saying.
Deirdre says
I love this method and the Hazan suggestion of adding butter. Thank you!
Arina says
I have frozen cherry tomatoes from my garden. Would I be able to use them or will the skin removal be difficult to do?
Sharyn says
Like Larissa asked previously on 8-1-23 what do you do with the seeds? I can’t handle eating seeds. I’m continually spitting them out. Thanks!
Emilie Raffa says
Hi Sharyn! I scoop them out after blanching the tomatoes (see recipe instructions). You might have a few stragglers, but most of them will be gone.
Nicole says
Thank you for this perfect pomodoro recipe; I have my long-simmer tomato sauce down, but have been looking for exactly this recipe. It’s fantastically easy, and absolutely on point.
Emilie Raffa says
Excellent. This makes me so happy! Thank you so much for the helpful feedback :) Enjoy!
Jamie Meccia says
Would you use this for a rustic lasagna?
Emilie Raffa says
Yes! I think the flavors would be delicious.
Larissa says
What do you do with the seeds from the fresh tomatoes?
Emilie Raffa says
Hi there! I scoop them out after blanching the tomatoes (see recipe instructions). In years past, I air-dried the seeds and planted them in the summer for my own homegrown tomatoes. You do not have to do this! Just an FYI.
DR says
So good! Loved this recipe.
Emilie Raffa says
Thanks so much! Glad you liked it.
Matt says
I’m no longer intimidated by this sauce! It was much easier than I thought it would be and the flavor was perfect for me and the fam! Thanks Emilie for the awesome recipe!