The aroma of simmering tomatoes, garlic, and basil wafts through the air, creating a mouthwatering experience that draws everyone into the kitchen. Imagine a cozy Sunday afternoon as you prepare a warm bowl of pasta topped with rich pomodoro sauce, its vibrant red hue promising comfort and delight.
This recipe isn’t just about sauce; it’s a nostalgic journey. Remember those family gatherings where laughter filled the air while plates of spaghetti twirled like mini tornadoes? Pomodoro sauce is the secret ingredient that transforms meals into memories, perfect for everything from casual dinners to festive feasts.
Why You'll Love This Recipe
- This pomodoro sauce is incredibly easy to whip up, making weeknight dinners a breeze
- The explosion of flavors will elevate any dish, from pasta to pizzas
- Its stunning color adds visual appeal to your plate, making it Instagram-worthy
- Plus, it’s versatile enough to pair with various ingredients you have on hand
My friends couldn’t stop raving about this pomodoro sauce when I served it at my last dinner party. Their ecstatic faces were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Tomatoes: Opt for fresh, juicy tomatoes for the best flavor; San Marzano tomatoes are my go-to choice.
Fresh Basil: Use aromatic basil leaves, preferably organic; they add an incredible freshness to the sauce.
Garlic: Fresh garlic is essential; it enhances the flavor profile and gives the sauce a lovely aroma.
Olive Oil: Choose high-quality extra virgin olive oil for richness and depth in flavor.
Salt and Pepper: Simple yet crucial; they help bring out all the other flavors beautifully.
Onion: A finely chopped onion adds sweetness and balance to the sauce.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sautéing Aromatics: Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add 1 finely chopped onion and sauté until translucent and fragrant.
Add Garlic and Tomatoes: Toss in 4 minced garlic cloves and stir for about 1 minute until they release their garlicky goodness. Next, add approximately 2 pounds of diced ripe tomatoes and stir well.
Seasoning Blissfully: Sprinkle in salt and pepper to taste while stirring occasionally. Let the mixture simmer gently for about 20 minutes; it should bubble softly while filling your kitchen with heavenly scents.
Incorporate Fresh Basil: Once your tomatoes break down into a beautiful sauce, tear in about a cup of fresh basil leaves. Stir them into the mix until wilted—your pomodoro sauce is almost ready!
Final Touches: Taste your masterpiece! Adjust seasoning if needed. If you prefer a smoother texture, blend briefly with an immersion blender for velvety perfection.
Enjoy this delightful pomodoro sauce over your favorite pasta or use it as a pizza base! It’s sure to impress family and friends alike!
You Must Know
- This delightful pomodoro sauce is more than just a recipe; it’s a vibrant celebration of fresh tomatoes, aromatic basil, and garlic
- The colors and fragrances will transform your kitchen into an Italian trattoria, making it perfect for any pasta night or homemade pizza feast
Perfecting the Cooking Process
Start by sautéing minced garlic in olive oil before adding diced tomatoes. This method enhances flavors and ensures the sauce simmers perfectly while you prepare your pasta.
Add Your Touch
Feel free to customize your pomodoro sauce by adding red pepper flakes for heat or a splash of balsamic vinegar for depth. Fresh herbs like oregano can also elevate the flavor profile.
Storing & Reheating
Store leftover pomodoro sauce in an airtight container in the fridge for up to five days. Reheat gently on the stovetop over low heat, stirring frequently to maintain its vibrant texture.
Chef's Helpful Tips
- This easy pomodoro sauce is versatile and forgiving; adjust ingredients based on what you have available
- Using fresh tomatoes yields a brighter flavor, but canned tomatoes work wonderfully too
- Always taste and adjust seasoning as you go for optimal results
Creating this pomodoro sauce took me back to my childhood when my grandmother would make it every Sunday. Her kitchen was filled with laughter, love, and that intoxicating aroma of simmering tomatoes.
FAQ
What type of tomatoes should I use for pomodoro sauce?
Fresh ripe tomatoes are ideal, but high-quality canned San Marzano tomatoes work great too.
Can I freeze pomodoro sauce?
Yes, let it cool completely before transferring to freezer-safe containers for up to three months.
How can I thicken my pomodoro sauce?
Simmer the sauce longer to reduce liquid or add a teaspoon of tomato paste during cooking.
Pomodoro Sauce
Indulge in the rich flavors of homemade pomodoro sauce, a delightful blend of ripe tomatoes, fresh basil, and aromatic garlic. This simple recipe captures the essence of Italian cuisine, turning weeknight dinners into memorable feasts. Whether served over pasta or as a pizza base, this vibrant sauce is sure to impress family and friends with its comforting taste and beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 2 lbs ripe tomatoes, diced
- 1 cup fresh basil leaves, torn
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and sauté for about 1 minute until fragrant.
- Add diced tomatoes to the skillet and season with salt and pepper. Simmer for about 20 minutes, stirring occasionally.
- Once the sauce thickens, stir in fresh basil until wilted.
- Adjust seasoning as needed. Blend if a smoother texture is desired.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 110
- Sugar: 6g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
