Pomodoro Sauce

pomodoro sauce

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Serve this light, sweet, and tangy pomodoro sauce with your favorite pasta. Top with freshly chopped basil and grated parmesan for the ultimate Italian meal.


  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, chopped
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 to 2 sprigs of fresh basil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste


  1. In a medium size pot over medium heat, add the garlic and olive oil.
  2. Cook the garlic for 1 to 2 minutes, until fragrant, and add the tomatoes, tomato paste, basil sprig, salt, and pepper.
  3. Bring to a boil and lower the heat to low, to a bubbling simmer. Cover with a lid and cook for 20 minutes, until the tomatoes are soft enough that you can easily break them with a spoon.
  4. Turn the heat off, remove the basil sprig, and transfer the sauce to a blender. Blend until smooth and serve with pasta. Alternatively, you can use a hand mixer and blend until smooth straight in the pot.


Save the sauce in an airtight storage container and refrigerate for 5 to 7 days. 

Freezing: You can divide the sauce into individual servings and save them in airtight storage bags or containers. Freeze for up to 6 months.


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