HomeDIY CraftPomodoro Sauce - A Beautiful Mess

Pomodoro Sauce – A Beautiful Mess


This is my tomato sauce recipe that I use when I make it at home and don’t just buy a jar from the store. Pomodoro sauce simply means tomato sauce in Italian and is a simple recipe that tastes very fresh and delicious. I also like that you can keep the traditional sauce recipe or you can easily customize it to your preferences, like adding some red pepper flakes or other ingredients that might suit what your family likes.

Pomodoro sauce is different from marinara sauce in some ways but the biggest difference for me is the texture. This sauce is more consistent in texture while marinara tends to be heartier or thicker.

Related: Looking for more great sauce recipes? Try vodka sauce, Alfredo sauce, or stir-fry sauce on pasta and vegetables for a completely different dinner experience.

ingredients

  • Whole peeled tomatoes
  • ghee
  • olive oil
  • Onion
  • garlic
  • basil
  • Salt and Pepper

I love this sauce on almost any pasta and even gnocchi topped with some Parmesan cheese. You can even learn how to make fresh pasta at home.

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In a large saucepan or medium to large saucepan, sauté the chopped onion and minced garlic in the butter and olive oil over medium heat for 3-4 minutes. Season with a little salt and pepper. The garlic should be very fragrant and the onions will become soft and start to brown.

Transfer this mixture to the blender and add the cans of tomatoes (entire contents, including juices). Add basil leaves as well. Until smooth blend.

Return the sauce to the pot and simmer for another 20 minutes. This will thicken the sauce as well as deepen the flavour. Taste and add more salt and pepper as needed.

Serve over cooked pasta and top with Parmesan cheese.

This will make about 5 cups of sauce, so in our house I can usually use this recipe for two servings, keeping the second batch in an airtight container in the refrigerator for at least 5 days.

Tips and extras

  • As with any recipe that has very few ingredients, the quality of those ingredients is important. If possible, use San Marzano tomatoes.
  • Feel free to add more herbs other than basil if you like, including: parsley, thyme, or even cilantro.
  • I like to add a little red pepper flakes or cayenne pepper to this sauce for heat.
  • If you want to use fresh tomatoes (not canned), you can! Learn how to prepare and peel them in this recipe for tomato and orange sauce.

What to serve the pomodoro sauce with:

I like to serve pasta with a side of meat and/or vegetables or salad. Here are some favorites.

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fruit 8

to equip 5 minutes

He cooks 20 minutes

the total 25 minutes

directions

  • In a large saucepan or medium to large saucepan, sauté the chopped onion and minced garlic in the butter and olive oil over medium heat for 3-4 minutes.

  • Season with a little salt and pepper. The garlic should be very fragrant and the onions will become soft and start to brown.

  • Transfer this mixture to the blender and add the cans of tomatoes (entire contents, including juices).

  • Add basil leaves as well. Until smooth blend.

  • Return the sauce to the pot and simmer for another 20 minutes. This will thicken the sauce as well as deepen the flavour.

  • Taste and add more salt and pepper as needed.

  • Serve over cooked pasta and top with Parmesan cheese.

Notes

This will make about 5 cups of sauce, so in our house I can usually use this recipe for two servings, keeping the second batch in an airtight container in the refrigerator for at least 5 days.

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Nutritional facts

Pomodoro sauce

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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