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    The Heirloom Pantry » Recipes » Italian

    Authentic Pomodoro Sauce

    Published: Feb 2, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Authentic pomodoro sauce Pinterest pin.

    Pomodoro Sauce is a classic Italian sauce made with a handful of ingredients: juicy tomatoes, fragrant garlic, fresh basil, and a touch of salt. Use this vibrant sauce to elevate pasta, polenta, pizza, and beyond. Despite its simplicity, it has a deep satisfying flavor that develops in just 20 minutes!

    Authentic pomodoro sauce made with San Marzano tomatoes simmering in a pot, used for pasta, lasagna, pizza, eggplant parmigiana, and more.

    This authentic sugo di pomodoro is perfect for adding flavor to quick weeknight meals like our pomodoro pasta, parmesan polenta, or eggplant parmigiana. Whenever we make it, we make enough for the whole week for multiple meals. This classic cucina povera sauce adds big flavor to simple dishes.

    If you are looking for other tasty sauce recipes, try our classic basil pesto, bolognese, or healthy vodka sauce.

    Jump to:
    • Why You'll Love this Pomodoro Sauce
    • Key Ingredients
    • Substitutions and Variations
    • How to Make Pomodoro Sauce
    • Storage
    • Top Tips
    • FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    Why You'll Love this Pomodoro Sauce

    • Taste - The mixture of freshly crushed tomatoes, garlic, and basil leaves creates a classic bright sauce.
    • Texture - The sauce is smooth and light.
    • Effort - All you need to do is cook the garlic then mix it with the tomatoes and other ingredients.
    • Time - It takes just 25 minutes to whip up.

    Key Ingredients

    Ingredients to make authentic pomodoro sauce, whole peeled san marzano tomatoes, fresh basil, fresh garlic, olive oil, kosher salt.
    • Olive oil - Olive oil is a tasty fat to cook the garlic in.
    • Garlic cloves - Garlic cloves add the quintessential aroma.
    • San Marzano tomatoes - San Marzano tomatoes are preferred because they have the best flavor. Alternatively, whole peel tomatoes are a great option.
    • Fresh basil - Basil adds an herby freshness to the sauce.

    See recipe card for quantities.

    Substitutions and Variations

    • Pasta - We love this sauce with a short pasta like penne, ziti, rigatoni, orecchiette, or shell pasta.
    • Fresh tomatoes - Use fresh tomatoes instead of San Marzano. If you use fresh whole tomatoes, just cook them down then puree them in a blender or immersion blender.
    • Spicy - Add red pepper flakes to make the pasta spicy.
    • Basil - If you don't have fresh basil, you can use dried sweet basil.

    How to Make Pomodoro Sauce

    Steps to make authentic pomodoro sauce (sugo di pomodoro), hand crush san marzano tomatoes until smooth, cook garlic in olive oil, then add tomatoes, basil, and salt.
    • Crush tomatoes - Add the tomatoes to a bowl and crush by hand until smooth. Then set aside. (Photo 1 and 2)
    • Cook sauce - In a large skillet or pot, add olive oil and warm over medium heat. Once warm, add garlic cloves. When the garlic turns golden, add the tomatoes and basil, and season with salt. (Photo 3 and 4)
    Steps to make authentic pomodoro sauce (sugo di pomodoro), simmer in the pot with the lid ajar, then stir and use for pasta, pizza, lasagna, eggplant parmigiana, and more.
    • Simmer - Then stir and cook covered with the lid ajar for 20 minutes. (Photo 5)
    • Enjoy - Remove the basil leaves and garlic cloves, then use the sauce for pasta, lasagna, pizza, eggplant parmigiana, and more. (Photo 6)

    Pro tip - Since pomodoro is such a simple sauce, be sure to use high quality ingredients. The olive oil, garlic, tomatoes, and basil should all be of the highest quality for the best flavor.

    Storage

    Refrigerate leftover pomodoro sauce in an air-tight container for up to 3 days. You can also freeze pomodoro sauce in a freezer safe container for up to 3 months. When you are ready to enjoy it, let it thaw, then enjoy!

    Top Tips

    • Cook low and slow - Simmering the sauce for 15-20 minutes allows the flavors to develop a richer, deeper taste.
    • You can use a food mill instead of hand crushing the tomatoes to save time. Remember the sauce will be as smooth as the tomatoes are crushed.

    FAQs

    Is pomodoro just tomato sauce?

    Pomodoro is a type of tomato sauce. Classic pomodoro usually features tomatoes, garlic, olive oil, salt, and basil. Other tomato sauces, like marinara sauce, include ingredients like onions or other herbs and spices.

    How thick should pomodoro sauce be?

    We prefer our pomodoro sauce smooth and light with little chunks of tomato, but you can change it based on your personal preference. If you use a food mill to crush the tomatoes, the sauce will be very smooth with minimal tomato chunks. If you use your hands it will have chunks.

    Do I need to peel the tomatoes?

    We prefer to use canned San Marzano tomatoes which are already peeled. If you are using fresh tomatoes, you can just puree them with the skin on.

    Italian wooden spoon scooping homemade sugo di pomodoro (homemade tomato sauce).

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    Did You Like This Recipe?

    Love this easy pomodoro sauce recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this Italian tomato sauce, tag #theheirloompantry so we can see your homemade sauce!

    📖 Recipe

    Authentic pomodoro sauce made with San Marzano tomatoes simmering in a pot, used for pasta, lasagna, pizza, eggplant parmigiana, and more.
    Print Recipe Pin Recipe
    5 from 1 vote

    Pomodoro Sauce

    Pomodoro Sauce is a classic Italian sauce made with a handful of ingredients: juicy tomatoes, fragrant garlic, fresh basil, and a touch of salt. Use this vibrant sauce to elevate pasta, polenta, pizza, and beyond. Despite its simplicity, it has a deep satisfying flavor that develops in just 20 minutes!
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Sauce
    Cuisine: Italian
    Servings: 6
    Calories: 23kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 standard skillet
    • 1 measuring cups
    • 1 knife
    • 1 cutting board

    Ingredients 

    • 28 oz whole peeled san marzano tomatoes
    • 1 tablespoon olive oil
    • 3 peeled garlic cloves
    • 4-5 basil leaves
    • 1 teaspoon kosher salt or sea salt to taste
    Prevent your screen from going dark

    Instructions

    • Crush tomatoes - Add the tomatoes to a bowl and crush by hand until smooth. Set aside.
      28 oz whole peeled san marzano tomatoes
    • Cook sauce - In a large skillet or pot, add olive oil and warm over medium heat. Once warm, add garlic cloves. When the garlic turns golden, add the tomatoes and basil, and season with salt. Stir and cook covered with the lid ajar for 20 minutes. Remove the basil leaves and garlic cloves, then use the sauce for pasta, lasagna, pizza, eggplant parmigiana, and more.
      1 tablespoon olive oil, 3 peeled garlic cloves, 4-5 basil leaves, 1 teaspoon kosher salt or sea salt

    Video

    Notes

    Storage
    • Refrigerate leftover pomodoro sauce in an air-tight container for up to 3 days. You can also freeze the pomodoro in a freezer safe container for up to 3 months. When you are ready to enjoy it, let it thaw then enjoy!
    Top Tips
    • Use high quality ingredients for the best flavor. Since pomodoro sauce is such a simple sauce, using high quality ingredients is important.
    • Simmer the sauce low and slow for 15-20 minutes to allow the flavors to develop a rich, deep taste.
    • Use a food mill instead of hand crushing the tomatoes to save time. The sauce will be as smooth as the tomatoes are crushed.

    Nutrition

    Calories: 23kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 388mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.01g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.05mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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