Pomodoro means ‘tomato’ in Italian. Pomodoro sauce is a gorgeous concoction of fresh tomatoes, olive oil, a hint of basil and garlic. Of all the Italian sauces, it is indeed one of the most famous. It can be used for pasta, pizza sauce, or even as a dip with bread.
Pomodoro Sauce originated in Southern Italy and is incredibly simple yet exceedingly delicious. Its fantastic taste makes it a staple and is served with almost every pasta dish in Italy for lunch or dinner. The sauce has a light consistency, and it should be just enough to coat the pasta in it.
In addition, the sauce works great with other classic Italian dishes like chicken parmigiana or layered with lasagna and eggplant. It goes with almost everything. Sometimes all it takes is some leftover roasted chicken breast, mozzarella cheese, and Pomodoro sauce, and you have a winning combination. Here is how you can make this classic Italian sauce at home.
What Do You Need to Make the Perfect Pomodoro Sauce?
You need 5 principal ingredients to make the classic Pomodoro sauce. However, it would be best to keep in mind that a lot depends on how fresh the ingredients are.
This is a prerequisite for making Pomodoro sauce. Most Italians will use the Pomodorino Vesuviano varieties of tomatoes, along with a mix of cherry tomatoes with that extra bite. Roma and San Marzano varieties are also excellent choices.
You can use any tomatoes as long as they are fresh. The ones growing in your garden patch are equally fine! Just avoid any unripe or overripe tomatoes. Also, try not to use tomatoes that are still too small to peel.
Garlic is a major ingredient in this recipe, so make sure you have quite a few cloves when you start. Try not to use pre-packed minced garlic because it has a strange odor. Try not to use processed garlic powder as well. You won’t get the same flavor.
This sauce is incomplete without basil. Take some fresh basil leaves but tear them into smaller pieces with your fingers, and do not chop them with a knife as it would oxidize them.
Extra Virgin Olive Oil
The sauce would taste best when you make it with extra virgin olive oil. Although this oil is a little expensive, it is worth buying because this is one of the few ingredients you would need to make the sauce, and it has to be the best.
Always use freshly ground black pepper for the seasoning. It will bring out the best in the sauce.
You will need some sugar to balance out the acidity in the tomatoes.
Yellow Onion (Optional)
The amount of yellow onion will depend on the batch of tomato sauce you are making and its sweetness. Onions become sweet when cooked, so you will have to regulate the amount of sugar in your sauce. However, it is an additional aroma that you can use to bring some additional flavor to your sauce. .
Bonus Read: How To Carve Chicken? 7 Expert’s Tips and Steps
How to Make Classic Pomodoro Sauce?
Once you have mastered making this easy and delicious sauce, you will find that you cannot do without it.
#1. Time Required
- Preparation Time: 10 to 12 minutes (depending on the number of tomatoes)
- Cooking Time: 40 minutes
- Total Time: Around 50 minutes
- Cuisine: Italian
- Course: Breakfast/ Brunch/ Lunch/ Dinner
- Serving: 8 servings
#2. Equipment Required:
- Olive OilOil (3 large tablespoons)
- 1 large yellow onion (optional)
- 4 cloves of garlic
- 1 pound of fresh tomatoes (or 2 cans of crushed and canned tomatoes)
- 10 to 12 basil leaves
- Pinch of red pepper flake (optional)
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Prepping the Tomatoes
Pomodoro sauce has a smooth consistency, so there shouldn’t be any loose tomato skin in the sauce. The best way to ensure that is to blanch the tomatoes and remove the skin when they become soft.
To do so, bring a pot of water to a boil. Next, make a small x in the bottom of each tomato with a knife and put it in the boiling water.
Let it rest for 30 seconds and take them out. Immediately transfer to a bowl of ice-cold water. Keep doing so in small batches till all the tomatoes are done.
Then use your fingers to peel the skin off. They will come off easily.
Next, mince the garlic and tear the basil with your fingers. If you are using yellow onions, chop them finely.
Making the Pomodoro Sauce
Take a large, deep-bottomed pan and add the olive oil.
Saute the onion and cook till the onions are soft and translucent.
Add the garlic and wait for the mixture to turn aromatic.
Add the tomatoes to the garlic and onion mixture. Add half the basil at this point.
Please give it a good stir and let it simmer.
Tip: Do not cover the lid at this point. You may want to evaporate the extra liquid and your sauce to thicken.
Keep stirring the sauce from time to time.
After about fifteen minutes, cover the pan with a lid—Cook for about 30 more minutes. If you want a thicker sauce, you can cover the lid a little later.
Remove the lid from time to time and stir it. Be sure to stir and scrape from the bottom of the pan.
Add the remaining basil, salt, pepper, and sugar with about five minutes to go. Cook for a few more minutes and let it rest.
Finally, transfer the sauce to a blender and blend till it is nice and smooth. You can also use an immersion blender and blend it in the pan itself.
- Per 100 gms serving
- Calories: 37
- Total Fat: 0.2 g
- Cholesterol: 0 mg
- Sodium: 11 mg
- Total Carbohydrate: 7.41 g
- Protein: 1.3 g
- Calcium: 14 mg
- Iron: 0.77 mg
- Potassium: 371 mg
- Vitamin A: 17 mcg
- Vitamin C: 13.1 mg
Can You Use Canned Tomatoes for Making Pomodoro Sauce?
If you cannot find fresh tomatoes, you have to go for the best-canned tomatoes you can get. However, you have to be prepared to compromise on the flavor of the sauce, even if it is a little bit. There is a distinct difference between fresh tomatoes and canned tomatoes, as the acidity in the latter is higher.
You might have to use more sugar to regulate the acidity if you are using canned tomatoes, and it will take a few tries to get the amount right. You may use whole peeled San Marzano tomatoes if you can find them, as they are a bit sweeter than other kinds of canned tomatoes.
Storage and Freezing
The best thing about Pomodoro sauce is that you can make it well in advance and use it for up to a week. Before you start making the sauce, make sure to have some glass jars with tight-fitting lids.
Once the sauce has cooled down to room temperature, transfer it to the glass jars. Fit on the lid and keep it in the fridge, and you can use it for up to five to seven days.
You can use the sauce for up to three months. Or, if you want the sauce to last for a long time, transfer the sauce to the freezer. For this, you will need zip-top bags that can go into the freezer. You can also use more than one bag to portion out the sauce.
Carefully transfer the sauce into the zip bags. Make sure to fill only three-part of the bag. Liquid expands on freezing, and you don’t want the bags bursting near the edge. Label the bag with the date when you made it, and you are good to go.
Bring out a bag and let it thaw to room temperature whenever you want to use it. Then, transfer the sauce to a pan and reheat over the stove.
What is the Difference Between Pomodoro Sauce and Marinara Sauce?
Both Pomodoro and marinara have the same roots, and Naples is where you get the best of both varieties of sauces. The sauce is blended, and you get a thick and creamy texture. However, Pomodoro sauce has a smoother consistency. On the other hand, Marinara sauce has chunks of tomatoes in it and is runnier in texture.
The other difference is that Pomodoro sauce is essentially quite simple. You do not need much in aromatics apart from garlic and basil.
Marinara sauce can contain other aromatics like onions and oregano. You can also make it spicier by adding chili flakes. You can also add other vegetables in marinara sauce, like different kinds of peppers.
Another difference is that you can make marinara sauce with canned tomatoes. But it is best to use only fresh tomatoes to make Pomodoro sauce.
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The Pomodoro sauce will never let you down. No matter what kind of pasta you are making, the sauce goes well with any of them. You can use it as pizza sauce, especially if you are making one of those Chicago-style, deep-dish pizzas that need quite a generous helping of sauce. Use it as an accompaniment to any Italian dish. You may also use it as a sauce to dip your chicken and bread in. Finally, the sauce will never fail to amaze you with its glorious taste and texture, no matter how many times you have had it.
Easy & Delicious Pomodoro Sauce Recipe
- 3 Large tbsp Olive Oil
- 1 large large yellow onion
- 4 cloves of garlic
- 1 pound fresh tomatoes
- 12 basil leaves
- Pinch of red pepper flake
- 1/2 tbsp kosher salt
- 1 teaspoon freshly ground black pepper
- Take a large, deep-bottomed pan and add the olive Oil.
- Saute the onion and cook till the onions are soft and translucent. Add the garlic and wait for the mixture to turn aromatic.
- Add the tomatoes to the garlic and onion mixture. Add half the basil at this point. Please give it a good stir and let it simmer.
- Keep stirring the sauce from time to time.
- After about fifteen minutes, cover the pan with a lid. Cook for about 30 more minutes. If you want a thicker sauce, you can cover the lid even later. Remove the lid from time to time and stir it. Be sure to stir and scrape from the bottom of the pan.
- Add the remaining basil, salt, pepper, and sugar with about five minutes to go. Cook for a few more minutes and let it rest.
- Finally, transfer the sauce to a blender and blend till it is nice and smooth. You can also use an immersion blender and blend in the pan itself.