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!
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.