Looking for a delicious tomato sauce? This traditional Italian pomodoro sauce recipe requires just five ingredients: tomatoes, basil, olive oil, garlic, and salt, yielding a rich and cozy flavor. Pair with your favorite pasta shape, like pici, malloreddus, or pappardelle.
This recipe started merely as an experiment, as I desperately needed to use up the pounds of fresh tomatoes I picked up from my summer CSA box (for those who don’t know, it’s a weekly box of produce from a local farm). The tomatoes were going to go bad, and what better way to do so than a homemade pomodoro?
I had been making tomato sauces for many years, typically with canned tomatoes (either in the form of whole peeled or passata), so I wondered if I could make my own purée, then infuse it with a bit of olive oil, garlic, and herbs. The resulting dish is fresh and straightforward, yet enduringly comforting.
👩🏽🍳 Cook’s Notes
After consulting both traditional and non-traditional sources, I noticed that pomodoro recipes vary significantly in their ingredients. Some call for just a few ingredients, while other Italian cooks insist there is no “perfect” version, just the one their grandmother whipped up with what they had at home.
Depending on the region, one might use butter instead of olive oil. Some insist sugar should never be used, but well, if your sauce demands it, I say go ahead.
- My recipe uses the simplest ingredients and works with both fresh and canned tomatoes, so you can make it at any time, with whatever you have.
- A small list of ingredients ensures the tomatoes remain the star, but I won’t be mad if you feel like adding some red chili flakes or a pat of butter.
- Keep it rustic or blend the sauce if you’d like. No food mill needed unless it’d make you happy!
For more tomato sauce recipes, try my hearty marinara, San Marzano pizza sauce, or rigatoni all’amatriciana.
Ingredient Notes
How to Source Tomatoes
Whether you go with canned or fresh tomatoes, the important thing here is quality.
Fresh: Choose fresh tomatoes in their peak season, and go with more concentrated varieties, like Roma/plum/San Marzano, to prevent the sauce from being too watery. Or, go for a mix like I did, with Roma, cherry tomatoes, and some larger varieties.
Canned: Look for high-quality whole-peeled tomatoes like Gustarosso, Rega, or Bianco diNapoli. Cento is a good backup as well!
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
If using fresh tomatoes:
Step 1 – Bring a large pot of water to a boil. Meanwhile, cut an ‘X’ into the skin of each tomato, and cook in the boiling water for a minute until the skin begins peeling away. Drain, then transfer to an ice water bath. When cool enough to handle, remove the skin from each tomato.
Step 2 – Remove the stems and roughly chop the tomatoes, then add back to the pot with half the basil. Simmer for 20 – 25 minutes or until the vegetables have broken down and can easily be mashed with a spoon.
TIP: If you have a food mill, you can skip step 1 and proceed to the simmer step. Then, process in the food mill to remove any skins and seeds.
Step 3 – Let the mixture cool completely, then place in a food processor and pulse to your desired consistency; I like it mostly smooth. You can also use a blender.
Make the sauce:
If using canned tomatoes, hand-crush or blend them to your desired consistency.
Step 4 – Saute some garlic in olive oil, then add the tomatoes, a bit more basil, and a big pinch of salt. Simmer for another 20 – 30 minutes or until the sauce has thickened slightly and no longer tastes acidic.
Step 5 – Serve as desired, with your favorite pasta, some fluffy focaccia, or even shakshuka.
Recipe FAQs
Great question, and it seems like a lot of work, but this ensures that the tomatoes break down properly and any excess liquid is removed before making the final sauce, resulting in better flavor and texture.
You can either continue to simmer the sauce longer, add a pinch of sugar, or a very small pinch of baking soda (which helps neutralize some of the acidity).
No, not necessarily! This is mostly based on textural preference. In testing, I found that you’ll want to blend or process the tomato sauce until mostly smooth, and you’ll only have small bits of skin remaining.
You don’t need to blend the sauce, but I do recommend it if making it fresh for a thicker consistency. If using canned tomatoes, you can either hand-crush them or blend them for a smoother texture.
Yes! To freeze pomodoro, let the sauce cool completely, then portion it into freezer-safe bags or containers (leaving space for expansion) and store for up to 3 – 4 months. Thaw in the fridge overnight or reheat gently from frozen, simmering if needed to thicken.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
For even more cozy recipes, be sure to subscribe to my newsletter.
Pomodoro Sauce Recipe
Equipment
- Food processor, or blender | optional, see notes
Ingredients
For the homemade tomato purée (optional):
- 3 pounds fresh tomatoes, such as Roma, plum, or San Marzano varieties
- 2 tablespoons basil leaves, packed
For the pomodoro:
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- 28 ounces good quality whole-peeled tomatoes or homemade tomato purée, see recipe above for homemade
- 2 tablespoons basil leaves, packed
- Salt
Instructions
Homemade Tomato Purée (Optional)
- Bring a large pot of water to a boil. Meanwhile, score an 'X' into the top stem of 3 pounds fresh tomatoes, and prepare an ice bath.Boil tomatoes for 1 minute, until skin begins to peel, then transfer to the ice bath. Once cool enough to handle, remove the skin.
- Line a cutting board with a kitchen towel to sop up any juices. Roughly chop the tomatoes and remove any stems or hard, pithy bits. Add tomatoes back to the empty pot along with 2 tablespoons basil leaves. Bring to a boil, then lower the heat and simmer uncovered for 25 – 35 minutes or until the tomatoes have broken down and can be easily mashed with a spoon. Cool to room temperature.Transfer to a food processor, and process until mostly smooth. Wipe the pot clean.
For the Pomodoro:
- If using canned tomatoes, hand-crush the tomatoes or blend them to your desired consistency.Set the pot back over medium heat and add ⅓ cup extra-virgin olive oil with 6 cloves garlic (thinly sliced). Saute for 1 – 2 minutes until aromatic. Add the canned or fresh tomatoes, 2 tablespoons basil leaves, and a big pinch of salt. Bring to a boil, then reduce the heat and simmer uncovered for 20 – 30 minutes or until sauce has thickened slightly and no longer tastes overly acidic.
Notes
- The recipe can be made with fresh or canned tomatoes. If using fresh, follow the homemade tomato purée steps and expect to tack on an additional hour of prep and cooking time. If using canned, skip to the pomodoro section.
- A food processor is recommended for a mostly smooth consistency, but you can also use a blender or skip it if using canned tomatoes.
- If you have a food mill, you can skip step 1 and proceed to the simmer step. Then, process in the food mill to remove any skins and seeds instead of the food processor.
- Fresh: Choose fresh tomatoes in their peak season, and go with more concentrated varieties, like Roma/plum/San Marzano to prevent the sauce from being too watery. Or, go for a mix like I did, with Roma, cherry tomatoes, and some larger varieties.
- Canned: Look for high-quality whole-peeled tomatoes like Gustarosso, Rega, Bianco diNapoli, or Cento.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner’s Review: I love how versatile this recipe is. In the summer, when tomatoes are plentiful, it’s a great way to use them up and enjoy a light and fresh sauce; and in the winter, canned tomatoes make a hearty, yet easy dinner.