This quick and easy classic Pomodoro sauce is loaded with rich tomato flavor and comes together in under 45 minutes. You won’t believe how simple this is to prepare and just how delicious and versatile this sauce is.

We love Italian food and eat pasta at least once a week. If you enjoy hearty pasta dishes as well, you must try Spaghetti Pasta Carbonara or Pasta alla Gricia (will post soon recipes).

 

 

Pomodoro Sauce

Pomodoro sauce is a very simple classic Italian tomato-based sauce recipe consisting of a few ingredients. Pomodoro translates from Italian to English as “tomato.” This is as basic a sauce as possible, and it comes together in about 45 minutes.

While this sauce is fantastic served with pasta, this is also the base sauce for things like Braciole or Chicken Parmesan. The reason pomodoro sauce is so good is that it only has a couple of ingredients. Just like any simple recipe, if the ingredients are in season and delicious, then your recipe will be outstanding.

In addition, when many of these classical recipes were created, the world was not wealthy. People used what they had, always in season, and tried to make the best food possible.

 

What’s the Difference Between Pomodoro Sauce and Marinara?

The most significant difference between Pomodoro sauce and marinara is the thickness. While marinara is chunkier, it is also a little runnier. Pomodoro sauce is completely smooth but thicker in nature because it cooks down over time.

In addition to those, the ingredients can vary as well. Marinara has a few more things, such as oregano and occasionally red pepper flakes.

 

Ingredients and Substitutions

• Tomatoes – These can be canned tomatoes or fresh tomatoes. When using canned tomatoes, I prefer San Marzano.
• Oil – Use a good extra virgin olive oil in this pomodoro sauce.
• Garlic – Several finely minced cloves of garlic will help elevate this sauce.
• Onions – These are optional but will significantly enhance the taste. You can use a yellow, white, or sweet onion.
• Basil – You will need some fresh basil leaves to add to the sauce at the end.
• Salt and Pepper – Using these simple ingredients will significantly increase the flavor. Be sure to season once and taste twice.

 

How to Make Pomodoro Sauce

Add the peeled or canned tomatoes to a blender or food mill and blend until pureed. Set aside.

 

Finely mince or grate some yellow onion and garlic cloves. Set aside.

 

Add some oil to a large pot over low heat.

 

Add the onions and garlic to the pot and cook over low heat for 10 minutes or until translucent.

 

Pour the pureed tomatoes and stew over low to medium heat for 30 minutes or until thick.

 

Finish the sauce with whole fresh basil leaves, salt, and pepper.

 

Serve with pasta which is known as pasta al pomodoro.

 

Is the Sauce Spicy?

Pomodoro sauce is not traditionally spicy. However, I have seen recipes where people finish with red pepper flakes. I believe you should customize your food to your liking, so if you would like a little spice in there, please feel free to add it in there.

It’s incredibly easy to make and delicious, making it a perfect weeknight sauce to cover your pasta.

 

Make-Ahead and Storage

Make-Ahead: You can make this recipe up to 2 days ahead. Follow the reheating instructions below when serving.

How to Store: Store the Pomodoro sauce chilled and covered in the refrigerator for up to 7 days. It freezes well and will hold in the freezer for up to 3 months. It will take a full day to thaw, so set aside enough time to use it.

How to Reheat: Simply add it to a medium-sized pot and cook over low heat until hot. Adjust seasonings with salt and pepper.

 

Chef Notes + Tips

• Like any good sauce, it gets better with time, so if you’ve got the time, let this simmer for a few hours to help concentrate those rich tomato flavors.
• While there are some differences between the two, they are subtle, so I want to encourage you to try both and see which one you like!
• You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
• When it comes to olive oil, I use whatever is expeller pressed, organic, and on sale.