This easy pomodoro sauce is a classic Italian tomato sauce made with fresh or canned tomatoes, ideal for pasta. With just garlic, extra virgin olive oil and fresh basil, you can make a bright, homemade sauce in under an hour.
This simple pomodoro is versatile and pairs well with baked pastas, meatballs, pizza or as a base for other Italian dishes. Keep the ingredients high quality—ripe tomatoes and good olive oil make a noticeable difference.
⭐️ Why this recipe works
- Simple and authentic: The recipe follows traditional Italian techniques for a clean tomato flavor.
- Versatile: Use it on pasta, in lasagna, on pizza, or as a sauce base.
- Fresh ingredients: San Marzano or other high-quality tomatoes give the best balance of sweetness and acidity.
- Quick and easy: Minimal ingredients and straightforward steps—perfect for weeknight cooking.
🧾 Ingredient notes
- San Marzano tomatoes: Known for sweetness and low acidity; excellent when canned or fresh and in season.
- Extra virgin olive oil: Provides richness and rounds the tomato flavor.
- Garlic cloves: Adds a fragrant, classic base—mince them finely.
- Onion (optional): Finely chopped onion adds sweetness and depth if you like a more layered sauce.
- Fresh basil leaves: Torn in at the end to keep their aroma and brightness.
Exact quantities and the full recipe are in the recipe card below.
👩🏻🍳 Here’s how to make it
Pomodoro sauce recipe step-by-step
- Prepare the tomatoes:
- Fresh: Blanch in boiling water for 60 seconds, plunge into ice water, peel, remove seeds if desired and puree.
- Canned: Drain, reserve the liquid, then puree. Add reserved liquid later if the sauce becomes too thick.
- Make the sauté base:
- Warm the olive oil in a large saucepan over medium heat.
- Add minced garlic and, if using, finely chopped onion. Cook until the onion is translucent and the garlic is fragrant—but not brown.
- Add the tomatoes:
- Pour the tomato puree into the pan with the sautéed garlic and onion.
- Bring to a gentle boil, then lower the heat and simmer uncovered for 30–40 minutes, stirring occasionally so it doesn’t stick.
- Finish and season:
- Stir in torn basil leaves a few minutes before removing from heat.
- Season with salt and freshly ground black pepper to taste. Adjust acidity or sweetness only if necessary.
💡 Chef’s Guide: Expert Tips
Here are practical tips from professional kitchens to help you get consistent results.
- Choose quality tomatoes: The better the tomato, the fresher and brighter the final sauce.
- Prevent burning: Stir occasionally and keep the heat low during the long simmer.
- Taste as you go: Adjust seasoning gradually rather than all at once.
- Add herbs last: Fresh basil added at the end keeps its flavor vibrant.
🍯 Storing leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Portion into airtight containers or freezer bags and freeze for up to 3 months.
Reheat: Warm slowly on the stovetop, adding a splash of water or broth if it’s too thick.
📖 Substitutions and variations
- Tomatoes: If San Marzano aren’t available, use the ripest tomatoes you can find or another quality canned variety.
- No onion: Omit for a cleaner, more tomato-forward sauce.
- Different herbs: Swap basil for oregano or parsley for a different herbal profile.
- Extra depth: A splash of red wine while simmering adds richness; red pepper flakes bring heat.
❓Recipe FAQ’s
Pomodoro is typically smoother and more focused on the pure tomato flavor. Marinara can be chunkier and may include a broader mix of herbs and aromatics.
Yes. Browned ground beef, Italian sausage or shredded chicken can be added to make the sauce heartier.
You can. San Marzano are preferred for their balanced sweetness, but ripe regular tomatoes also work well.
Use an immersion blender or finish the sauce in a countertop blender after cooking to reach a silky texture.
More sauce ideas: Roast red pepper sauce, arrabbiata or other classic Italian sauces make great alternatives or complements to this pomodoro.
If you try this pomodoro sauce recipe, please leave a rating or a comment and share a photo—I love seeing your results.
The Best Pomodoro Sauce
Ingredients
- 2 lbs fresh tomatoes, like San Marzano OR a 28 oz can of tinned San Marzano
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped (optional)
- A handful of fresh basil leaves, torn
- Salt and pepper, to taste
Instructions
Preparation of Tomatoes:
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For fresh tomatoes: Blanch in boiling water for one minute, cool in ice water, peel, remove seeds if you prefer, and puree.
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For canned tomatoes: Drain and reserve the liquid, then puree. Use reserved liquid to thin the sauce if it becomes too thick while cooking.
Sauté Base:
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Heat olive oil in a large saucepan over medium heat.
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Add minced garlic and chopped onion (if using) and sauté until the onion is soft and the garlic fragrant.
Tomato Addition:
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Pour the tomato puree into the saucepan and bring to a gentle boil.
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Reduce heat and simmer for 30–40 minutes, stirring occasionally to prevent sticking.
Final Touches:
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Add torn basil leaves a few minutes before removing from the heat.
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Season with salt and pepper to taste and serve over pasta or use as the base for other dishes.
Notes
- Tomato choice: Use ripe, in-season fresh tomatoes when possible; San Marzano tinned tomatoes are a reliable canned option.
- Consistency: If the sauce reduces too much, add reserved tomato liquid or a little water to loosen it.
- Enhancements: A splash of red wine while simmering deepens the flavor. Add red pepper flakes for heat.
- Storage: Refrigerate up to a week or freeze for three months. Reheat gently, adding liquid if needed.
Nutrition
Meet the Chef!
Hi, I’m Debs. I’m a Cordon Bleu–trained chef and recipe developer. I share reliable, time-saving recipes and professional tips gathered from a decade in professional kitchens to help you get great dinners on the table fast.
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