Pomodoro Sauce Recipe (Sugo al Pomodoro)

If you’re looking for a true Italian Pomodoro Sauce, this is the one. Made with ripe San Marzano tomatoes, garlic, and basil, it’s a simple and vibrant sauce perfect for pasta night. We grew our own San Marzanos this year and couldn’t resist turning them into a big batch of homemade sugo al pomodoro, bright, silky, and absolutely delicious.

I actually picked up a few chef tips for making this sauce during a cooking class in Cortona, Italy, where I also learned how to make my Tuscan Cherry Tomato Sauce.

This version stays true to those rustic Italian roots, with just a handful of fresh ingredients and a method that brings out the best in your tomatoes, whether fresh or canned.

And of course, I’ve included a few bold Chili Pepper Madness–style variations for those who love a little heat with their Italian.

Let's talk about how to make pomodoro sauce, shall we?

Pomodoro Sauce Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Olive Oil. Use a good-quality extra virgin olive oil for the best flavor. Regular olive oil works in a pinch, but you’ll lose some depth.
• Garlic. Fresh garlic is ideal, lightly smashed or minced. If you're sensitive to garlic, use whole cloves and remove them after sautéing.
• Tomatoes. Fresh, ripe plum or heirloom tomatoes give the brightest flavor. When out of season, high-quality canned whole San Marzano tomatoes are a fantastic substitute.
• Salt. Use kosher salt or sea salt to taste.
• Sugar (Optional). A pinch helps balance acidity if your tomatoes are overly tart. Taste before adding.
• Fresh Basil. Torn basil leaves added at the end bring freshness. If you don’t have fresh basil, skip it. Dried won’t give the same effect and may muddy the sauce.

How to Make Pomodoro Sauce - Step by Step (with Tips)

If you’re using fresh tomatoes, choose ripe plum or heirloom varieties for their balance of sweetness and low water content.

• Score the bottom of each tomato with a shallow “X,” then blanch in boiling water for 1 minute to loosen the skins.
• Transfer to an ice bath to cool, then peel off the skins. Pro Tip: Dehydrate the skins to grind into a flavorful tomato powder you can use as a rub or seasoning.
• Core the tomatoes and remove the seeds for a smoother sauce. This also reduces wateriness.
• Roughly chop or crush the tomatoes, or pulse in a blender if you prefer a finer texture.

Shortcut: High-quality canned whole San Marzano tomatoes are a great alternative. Just crush them by hand or with a spoon before adding to the pan.

Sauté the Garlic. In a wide skillet or saucepan, heat 3-4 tablespoons of extra virgin olive oil over medium heat. Add the garlic (lightly smashed or minced).

Sauté gently for about 30-60 seconds, just until the garlic is fragrant and slightly golden at the edges. Don’t let the garlic brown, or it will turn bitter.

Pro Tip: For a milder garlic flavor, use whole cloves and remove them after sautéing.

Add the Tomatoes. Add your crushed tomatoes to the hot oil and garlic. Stir to combine and reduce the heat to low.

Season with salt to taste at this point so the seasoning builds with the simmer. If using fresh tomatoes, you might need a touch more salt than with canned.

Optional Add-In: If you’re going spicy, now’s a good time to stir in your chili flakes, chopped peppers, or Calabrian chili paste.

Simmer the Sauce. Let the sauce simmer gently, uncovered, for 15 to 40 minutes, depending on your desired flavor and texture.

• Shorter simmer (15–20 min): Brighter, garden fresh tomato flavor.
• Longer simmer (30–40 min): Deeper, richer, more developed taste.

Stir occasionally, and don’t let the sauce dry out. If needed, add a splash of water or reserved pasta water to maintain a smooth consistency.

Texture Tip: If the tomatoes seem chunky and you prefer a smooth finish, purée with an immersion blender. For a more rustic texture, use a potato masher or the back of a spoon.

Finish with Basil and Adjust Seasoning. Tear in 5–6 fresh basil leaves just before turning off the heat.

Stir and taste. Add more salt if needed, and a pinch of sugar only if the tomatoes are very acidic.

Flavor Tip: Add the basil at the end to preserve its bright, fresh aroma. Cooking it too long dulls the flavor.

Serve. Toss the sauce with your favorite pasta - spaghetti, penne, rigatoni - and a splash of reserved pasta water and stir vigorously to help it cling to the noodles (this is called legatura).

Top with fresh basil and freshly grated Parmigiano Reggiano if you like.

Boom! Done! Your pomodoro sauce is good to go.

Serving Suggestions

Italian pomodoro sauce is classically served with pasta, but here are a few other ways to enjoy it.

• Use as a Pizza Sauce. Simmer a little longer to thicken, then spread onto your favorite homemade pizza dough. Top with mozzarella, spicy sausage, or roasted peppers. Try my homemade pizza sauce recipe.
• Layer into Lasagna. It’s light enough not to overwhelm the other layers in vegetarian or meat lasagna.
• Spoon over Grilled Meats or Veggies. Works beautifully with grilled chicken, Italian sausage, or eggplant. Try it over roasted zucchini or portobello mushrooms for a simple side. Use it to make a quick version of my Sausage and Peppers recipe.
• Serve with Eggs. Warm a little sauce in a skillet and crack in a few eggs for a spicy shakshuka-style breakfast or lunch.
• Dip It. Serve it as a warm dip with crusty breadsticks or cheesy garlic bread. Add chili flakes or grated Parm for an extra punch.

Storage

Refrigerator. Let the sauce cool completely, then transfer to an airtight container. Store in the fridge for up to 4-5 days.

Freezer. Pomodoro sauce freezes beautifully. Portion into freezer-safe containers or zip-top bags, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating. Warm the sauce gently in a saucepan over low heat, stirring occasionally until heated through. If it thickens too much, add a splash of water or reserved pasta water to loosen it up.

Bonus Tip: If you’ve made a spicy version, the heat can intensify slightly over time, especially after freezing and reheating. Taste and adjust as needed before serving.

That's it, my friends. I hope you enjoy my pomodoro sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Try Some of My Other Popular Recipes

• My Spicy Arrabbiata Sauce recipe is a spicy Italian pasta sauce with lots of tomatoes, garlic, and red chili flakes.
• This Peperonata recipe is a rustic Italian recipe with bell peppers stewed low and slow in olive oil with onions, tomatoes and garlic.
• This Fra Diavolo Sauce recipe is an Italian classic sauce made with juicy tomatoes and fiery chili flakes.