Pomodoro Sauce Recipe (Sugo al Pomodoro)
This authentic Pomodoro Sauce recipe is made with fresh or canned San Marzano tomatoes, garlic, basil, and olive oil for simple, classic Italian flavor.
Servings: 4
Calories: 156kcal
Ingredients
- 3-4 tablespoons high-quality olive oil extra virgin preferred
- 2-3 cloves garlic lightly smashed or minced
- 3 pounds fresh ripe plum or heirloom tomatoes peeled, seeded OR high-quality canned whole San Marzano tomatoes
- Salt to taste
- Pinch of sugar if tomatoes are very tart (optional)
- 5-6 fresh basil leaves torn
Instructions
- Prepare the Tomatoes. If using fresh, score the skins and blanch in boiling water for 1 minute. Cool, peel, core, and remove seeds. Roughly crush or blend as desired.
- Sauté the Garlic. In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic and sauté just until fragrant, about 30-60 seconds. Do not let it brown. NOTE: You can remove the garlic at this point for a milder flavor, or leave it in to simmer with the sauce.
- Add the Tomatoes. Add the prepared tomatoes (fresh or canned) to the pan along with salt to taste. Stir to combine with the garlic and oil.
- Simmer. Reduce heat to low and simmer the sauce gently for 15-40 minutes, stirring occasionally, until slightly thickened and flavorful. Shorter for bright, fresh flavor - longer for deeper richness.
- Finish. Tear and stir in fresh basil leaves. Taste and adjust for salt. Add a pinch of sugar only if needed to balance acidity.
- Optional. For a smooth sauce, purée with an immersion blender. For a rustic texture, gently mash with a spoon or potato masher.
Notes
Nutritional information estimated without pasta.
Nutrition
Calories: 156kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 814mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2860IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 1mg