Authentic Pomodoro Sauce Recipe Straight From Italy
I learned how to make this simple pomodoro sauce recipe from an Italian winemaker at his villa in the Tuscan hills.
My husband and I (did you think this was going to be a better story?) were blown away by Michele’s pasta al pomodoro. It instantly became one of our favorite Italian recipes, and we’ve been making it at home ever since.
The Italian word pomodoro means “tomato,” and fresh, ripe, delicious tomatoes are the key to a perfect pomodoro sauce.
In America, we use “tomato sauce” to describe many tomato-based sauces, and they are often made with cans of tomatoes. I have nothing against using canned tomatoes. In fact, my Italian nonna used them for her Bolognese sauce, and it was the best.
However, in Italy, the sauce for pasta pomodoro is made with fresh tomatoes, not canned. The only variation I’ve seen: Sometimes the tomatoes are left raw for a super fresh summertime dish.
If you want to make a classic Italian tomato sauce from canned tomatoes, try this marinara sauce recipe instead.
Pomodoro Sauce Ingredients
Authentic pomodoro sauce uses just a handful of simple ingredients. I have just a few words to say about the most important ones.
Tomatoes
For this pasta sauce, use the best tomatoes you can find. In Italy, that usually means San Marzano tomatoes from the Campania region. Ideally, you want sweet tomatoes with low acidity.
If you grow your own, wonderful! You’ll be making this dish all summer. If not, I like vine-ripened Campari tomatoes, plum tomatoes (Romas), or cherry tomatoes.
Olive Oil
A high-quality extra virgin olive oil is a must! Taste it and make sure it pleases your palate. If it does not have a great flavor, it will bring your whole sauce down.
Basil
This recipe is all about fresh ingredients. Therefore, fresh basil leaves are absolutely the way to go. Do not use dried basil. Also, basil is definitely the herb of choice; I wouldn’t substitute any other fresh herb for basil in this recipe.
Garlic
Fresh garlic is also a no-substitute ingredient. That means no garlic powder or granulated garlic. If you hate mincing garlic, buy peeled garlic cloves and use a food processor. But skip the jars and packages of minced garlic.
Pomodoro Sauce Recipe
Serves: 6
Ingredients
25 Campari tomatoes
½ cup extra virgin olive oil
1 medium yellow chopped onion
1 tablespoon minced garlic
1 tablespoon chopped basil
½ teaspoon kosher salt
½ teaspoon black pepper
Instructions
1. Cut tomatoes in half. Use your hands or a spoon to push the halves through a strainer so that you end up with as much juice as possible that is free of seeds and pulp.
2. After all the seeds and pulp have been removed, you should have about 2 quarts of tomatoes, in addition to your juice. You can chop them into small pieces by hand, but it’s easier to retain more of the tomato juice if you pulse the tomatoes a few times in a food processor. Do this in two batches and set aside.
3. In a large skillet, heat the olive oil over medium heat and sauté the onions until translucent.
4. Add the garlic and tomatoes, then stir over medium-low heat with a wooden spoon. Simmer until tomatoes are lightly cooked.
5. Remove from heat and stir in basil.
How To Use Pomodoro Sauce
Now that you’ve made this simple tomato sauce, here are a few ways to use it.
Pasta Pomodoro
You do not need a separate pasta pomodoro recipe. Just top or toss your favorite cooked pasta with the sauce and serve.
The key is to start boiling a large pot of water before you start the sauce. Then just cook the pasta according to package instructions.
This sauce quantity is perfect for a 1-pound box of pasta. I typically make it with spaghetti, but any pasta will be yummy, even gnocchi!
Shrimp Pasta Pomodoro
The last time I made this simple recipe, I added shrimp when I added the tomatoes. It was delicious!
Sauce for Proteins
This is an excellent pomodoro sauce to transform fish or chicken into a super tasty main course. It’s especially good when served with rice.
Tomato Sauce Substitute
Substitute pomodoro in any Italian recipe that calls for marinara or tomato sauce, like homemade pizza or eggplant parmesan. Try it with our chicken parmesan panini or Messy Giuseppe.
Optional Additions & Garnishes
No matter what you do with your homemade tomato sauce, you’ll want to garnish it, and perhaps offer a few optional toppings.
Garnish
Way back in cooking school, I was taught to garnish your meals with one of the ingredients that’s in your dish. In this case, a sprig of basil or basil leaves is the most appropriate choice.
Cheese
I love Italian cheeses, and you could add ricotta, mozzarella, or grated parmesan to your pomodoro pasta and not raise any eyebrows.
Fun Italian food fact: Italians don’t use grated parmesan cheese on seafood dishes. So, if you add shrimp, you may want to reconsider the cheese option. But, of course, it really just depends on your own personal preferences.
Red pepper flakes
There’s always that one person in any crowd who wants everything spicy. A pinch of red pepper flakes will do the trick.
Storing Pomodoro Sauce
This fresh tomato sauce can be stored in an airtight container in your refrigerator. The sauce will thicken and you may want to add some more fresh chopped basil when you serve it.
