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Pomodoro Sauce

A simple yet flavorful Italian tomato sauce featuring quality ingredients like tomatoes, garlic, and olive oil, perfect for pasta and more.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 46 cups
Course: Sauce
Cuisine: Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 28 ounces each whole peeled tomatoes, or 2 pounds fresh ripe tomatoes, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon red pepper flakes optional
  • Fresh basil leaves about 8-10, torn by hand
  • Black pepper to taste

Equipment

  • Large saucepan or Dutch oven
  • Wooden spoon
  • Garlic mincer or knife
  • Can opener
  • Measuring spoons and cups
  • Fine-mesh strainer

Method
 

  1. Pour the olive oil into a large saucepan over medium heat and let it warm for about a minute.
  2. Add the minced garlic and red pepper flakes (if using) to the hot oil and stir constantly for about 30 seconds until fragrant.
  3. Pour in your canned tomatoes along with their juice, or add your fresh tomatoes if you're using those.
  4. Sprinkle in the kosher salt and stir well to combine everything.
  5. Increase the heat slightly and let the sauce come to a gentle simmer, which should take about 3-4 minutes.
  6. Turn the heat down to medium-low and let it bubble quietly for 20-25 minutes, stirring occasionally.
  7. After about 20 minutes, taste one tomato piece once it cools slightly and adjust seasoning if needed.
  8. Tear the fresh basil leaves by hand and stir them in during the last minute of cooking.
  9. Grind in some fresh black pepper and do a final taste test before serving.

Notes

Serve with pasta, pizza, or as a dipping sauce; freeze for quick future meals.