Pomodoro is THE Italian tomato sauce! It’s thick and smooth and the basis for so many amazing recipes. You’ll love this very traditional version of the recipe using just a handful of simple ingredients brought together for the best flavor.
Hello, all!
It’s been a while since I’ve shared a new fundamentals of Italian cooking post! Next up is gnocchi (so good!), but I decided it was past time to share my most basic and simple tomato sauce with you.
As I said above, this THE sauce. If you’re cooking up some meatballs or making baked pasta or just want some simple spaghetti, this is the sauce you need! While marinara is more popular here in the US, pomodoro is the one loved in Italy. Though I’ll note we enjoy it too, but we just call it tomato sauce, sell it in cans, and don’t think much about it. But we can do better than that! This is it as it is meant to be.
marinara vs pomodoro
These two sauces are very similar! Which makes sense since they are both simple tomato sauces which you can use in all sorts of recipes. And there are many variations of each with different families having their own interpretations. However, there are a few main differences between the two.
Marinara is usually chunky (or at least not completely smooth), tends to be a thinner and lighter sauce, and starts with a sofrito of onion and garlic often with carrots as well. Then tomatoes and herbs are added and everything is simmered together. It is also a fairly fast sauce which doesn’t cook for a long time.
Pomodoro is smooth and thick and usually consists of only tomatoes, garlic, olive oil, and salt with optional black pepper or red pepper flakes. This sauce can be fast but can also simmer for hours to get really thick and intense.
What do you need?
- Tomatoes – Since this recipe is so simple, you want to use the best tomatoes you can. While there are a number of excellent tomato varieties for sauce, San Marzano is the best known and most available, so I would recommend that if you can find it. (See below for more info!) If you cannot, there a number of brands of plum tomatoes which will work beautifully. Just remember the flavor of the brand you use will be the flavor you taste, so choose one you love.
- Garlic – A few cloves. And I like chopped instead of minced. I find garlic is sweeter and milder when chopped.
- Olive Oil – I use extra virgin.
- Kosher Salt – A pinch while cooking the garlic and more later to taste.
San Marzano Tomatoes
What are they
San Marzano tomatoes are a particular variety of plum tomatoes grown in a small region of Italy near Naples. This variety of tomato is particularly suited for tomato sauce – firm flesh, few seeds, thin skin, and deep red color. And the pairing of the variety with that climate and soil combines to creates tomatoes with a natural sweetness and balanced flavor.
How to buy
An important thing to know is that there is no labeling control in the US when it comes to European standards. Any company can call their their tomatoes San Marzano, but that doesn’t mean it’s true! (There is even a brand called San Marzano. Their tomatoes are grown in the US.)
What to look for
However, there are a few rules you can use to find authentic brands. First, they are only sold as whole tomatoes, no crushed or diced. Second, look for a brand that has DOP on the label. Third, they will be named San Marzano Tomatoes of the Sarnese-Nocerino (if in English – the label could also be in Italian). Fourth, the can will have two seals (the red one is the DOP seal) and a serial number.
Calcium chloride
One last note, actual Italian tomatoes do not use calcium chloride when canning. Calcium chloride keeps tomatoes firm when cooked. So expect the Italian brands to be softer, perhaps even mushy. If you are used to firm tomatoes, you may find this off-putting at first. Remember though, you are making a smooth sauce. Softer is better here.
Tip: No matter what brand of tomatoes you buy, make sure they are canned in juice NOT puree. Puree makes for muddied flavors and disappointing sauce.
How to make this
To make pomodoro sauce first gently saute chopped garlic in olive oil until soft. Then add the tomatoes, breaking them up at bit in the pot, and bring to simmer. Simmer until the sauce is thick and the tomatoes are falling apart. Puree until smooth.
And that’s it! A little garlic and olive oil. A couple of cans of tomatoes. A bit of time and then the blender. Done!
How to store tomato sauce
Once you have finished the recipe you can store it in a covered container for up to 1 week in the refrigerator or transfer it to freezer safe containers (or bags) and keep it for 3-4 months if well sealed.
Uses for pomodoro sauce
There are so many ways! Here are a few ideas.
- Make a simple dinner of Pasta with Tomato Sauce
- Simmer it up with white beans
- Baked pasta dishes – Vegetarian Baked Penne, Italian Sausage Pasta Bake
- As a sauce for meatballs – Braised Meatballs, Stuffed Chicken Meatballs, Meatball Sliders
- Parmesans – Stuffed Eggplant Parmesan, Chicken Parmesan
If you try my recipe for Italian Pomodoro Sauce I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
How to Make Italian Pomodoro Sauce
Ingredients
- 2-3 tbsp extra virgin olive oil
- 4 cloves garlic, chopped
- 2 28-oz cans San Marzano tomatoes
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper or fresh black pepper, optional
- 1/4 cup fresh basil leaves, sliced
Instructions
- Warm olive oil in a large pot over medium low heat.
- Add garlic and a pinch of kosher salt. Gently saute (without browning!) until the garlic is soft, about 5 minutes.
- Add the tomatoes with their juice. Raise the heat and bring to a boil, then lower the heat to medium and simmer for 15 minutes.
- Puree the sauce either in batches in a blender or using a stick blender in the pot.
- Add kosher salt. If using add red pepper or black pepper. Taste and adjust seasonings as needed.
- Serve with fresh basil.
Notes
- Tomatoes: San Marzano tomatoes are the classic choice for tomato sauce. (See the post for info on picking authentic brands.) You can also use other types of plum or sauce type tomatoes. Just make sure the tomatoes are whole and packed in juice (not puree).
- Adding Pepper: I prefer to add any pepper to the sauce when I'm going to use it in a recipe and keep the base recipe mild.
- Basil: You can also add a sprig of basil to the sauce as you cook it down. Just remove it before pureeing.
Renette says
Excellent and easy to make