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Pomodoro Sauce

This classic Italian pomodoro sauce comes together in under 30 minutes with just five simple ingredients. The beauty of pomodoro lies in its purity, letting quality ingredients speak for themselves with no cream or complicated techniques. Perfect for pasta, pizza, soup, or bread dipping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Sauces and Condiments
Cuisine: Italian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic minced or thinly sliced
  • 1 can 28 ounces crushed tomatoes or 2 pounds fresh tomatoes, roughly chopped
  • 1/4 teaspoon red pepper flakes optional but recommended
  • Salt and black pepper to taste
  • 8 to 10 fresh basil leaves

Equipment

  • Large saucepan or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Garlic press or mincer
  • Measuring spoons
  • Can opener

Method
 

  1. Mince your garlic cloves finely or slice them thin, depending on your preference.
  2. Pour the olive oil into a large saucepan over medium heat and let it warm for about 1 minute until it shimmers and smells fragrant, but not smoking.
  3. Add the minced garlic to the hot oil and stir constantly for about 30 seconds to 1 minute until it becomes fragrant and turns light golden. Watch carefully since burnt garlic tastes bitter.
  4. If using red pepper flakes, add them right after the garlic and stir for another 15 seconds to infuse the oil with their heat.
  5. Add your crushed tomatoes (or chopped fresh tomatoes) to the fragrant oil and stir well to combine. The mixture will bubble and hiss as the cool tomatoes hit the hot pan.
  6. Increase the heat slightly and bring the sauce to a gentle simmer, which should take about 2 minutes. A proper simmer shows tiny bubbles breaking the surface continuously.
  7. Lower the heat to medium-low and let the sauce simmer gently for 15 to 20 minutes, stirring occasionally, until the tomatoes break down, the flavors meld, and the sauce thickens slightly.
  8. Taste the sauce and add salt and black pepper gradually, tasting between additions. Start with a quarter teaspoon of salt and adjust from there.
  9. Tear the fresh basil leaves by hand and stir them into the sauce just before serving to keep their bright green color and vibrant flavor.

Notes

The best pomodoro sauce uses only five ingredients, so invest in quality ones. Buy San Marzano canned tomatoes if your budget allows, as their natural sweetness reduces the need for added sugar. If your sauce tastes acidic or sharp, add a tiny pinch of sugar (one quarter teaspoon) and stir. Reserve some pasta water before draining, as adding a splash to your finished sauce loosens it and helps it cling to noodles beautifully. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.