Simple Pomodoro Sauce Recipe (Video)
Published April 7, 2023. This post may contain affiliate links. Please read my disclosure policy.
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, you must try my Spaghetti Pasta Carbonara or my Pasta alla Gricia.
Pomodoro Sauce
Pomodoro sauce is a very simple classic Italian tomato-based sauce recipe consisting of a few ingredients. the word 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.
The ingredients can vary. Marinara contains a few more things, such as oregano and occasionally red pepper flakes.
Ingredients and Substitutions
- Tomatoes – These can be canned tomatoes or fresh tomatoes. I prefer San Marzano when using canned tomatoes,
- 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 yellow, white, or sweet onions.
- Basil – You will need some fresh basil leaves to add to the sauce at the end.
- Salt and Pepper — 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 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.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead. When serving, follow the reheating instructions below.
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: 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 subtle differences between the two, 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.
- Pomodoro sauce is not traditionally spicy. However, I have seen recipes where people finish with red pepper flakes. You should customize your food to your liking, so if you would like a little spice, please feel free to add it.
More Pasta Recipes
- Puttanesca Sauce
- Homemade Spaghetti Sauce
- Lasagna Bolognese
- Fettucine Alfredo
- Spaghetti Aglio e Olio
Video
Simple Pomodoro Sauce Recipe
Ingredients
- 5 pounds peeled fresh tomatoes or 3 28-ounce cans of San Marzano whole peeled tomatoes
- 2 tablespoons olive oil
- ½ peeled and finely minced/grated yellow onion
- 4 finely minced/grated garlic cloves
- 12-15 fresh basil leaves
- sea salt and pepper to taste
- cooked pasta
Instructions
- Add the tomatoes to a blender or a food mill and blend until smooth. Set aside.
- Add the olive oil to a large pot over low heat and add in the onions and garlic and cook until translucent, about 10 minutes.
- Pour the pureed tomatoes and stew over low to medium heat for 30 minutes. SEE NOTE.
- Finish by stirring in basil, salt, and pepper.
- Toss with pasta and parmesan cheese, or serve with any other dish.
I read an article today about remembering Tony Bennett and trying his favorite meal. Rigatoni Filleto al Pomodoro sauce. I immediately jumped to your recipe. Mr. Bennett was one of my favorite entertainers. You are my favorite chef. Thank you for being so straight forward with your cooking.
Great recipe- Thanks Chef!
many thanks!
delightful with my home grown san marzanos and fresh picked basil. one of our go-tos for meatless night.
so good!!
I made this this morning and it was delicious. Purchased the San Marzanos from Costco.for a budget conscience sauce that is far superior than any jarred sauce. Thank you for making this so easy.
excellent!
I made this and it was everything I hoped it would be. Thank you!
many thanks!
This has become one of my stand-bys. I always have some in the freezer to put on ravioli, chicken parm, or any pasta dish that just needs a lighter sauce than a full spaghetti meat sauce or bologness.
Awesome!
Simple recipe. Something I can do! And whoo hoo it’s tomato season so no excuses!!
Thanks Billy!
so good!!
So healthy!! 😁
Thank You Chef Billy everyone love this sauce…Yum😊♥️
so good!!
Looks great, just getting into Italian cooking and have some San Marzano tomato plants growing which I will use when ripe. Thanks for all of the great recipes, even the German potato salad which, being a southern German from the State of Baden make it a bit differently, like Oma used to make.