Pomodoro Sauce – A Beautiful Mess

This is my go-to tomato sauce recipe when I make it at home, and it’s not just about buying a store-bought jar. Pomodoro Sauce simply means tomato sauce in Italian. This is a simple recipe with a very fresh and flavorful taste. You can also keep this sauce recipe traditional or add red pepper flakes or other ingredients to suit your tastes, such as adding some lovely red pepper flakes and other ingredients.

Pomodoro sauce differs from Marinara sauce in several ways, but for me the biggest difference is the texture. This sauce has a more uniform texture, and the marinara tends to be chee- or chunky.

Related: Vodka sauce, Alfredo sauce, Stir-fried sauce, Lasagna, Italian seasonings, Spaghetti Bolognese, Chicken Parmesan, Homemade pizza.

material

• Ripe tomatoes peeled whole – I love using fresh tomatoes. Canned tomatoes can also be used.
• butter – Use the butter you have.
• olive oil – Extra virgin olive oil, etc.
• onion – Chop white onion.
• Garlic – Chop garlic.
• basil – Fresh basil leaves are a must.
• Salt and pepper -We use kosher salt and fresh ground black pepper.

I like that this sauce is almost all noodle shaped, and even the gnocchi is topped with Parmesan cheese. You can even learn to make fresh pasta at home.

direction

In a large or medium to large pot, saute the chopped onion and garlic in butter and olive oil for 3-4 minutes. Season with a little salt and pepper. The garlic is very fragrant, and the onions start to soften and brown.

Transfer this mixture to a blender and add a can of tomatoes (the whole contents containing the juice). Add basil leaves too. Blend until smooth.

Return the sauce to the pan and simmer on medium-low heat for another 20 minutes. This thickens the sauce and enhances the flavor. Add salt and pepper if necessary.

Serve with pre-cooked noodles and top with Parmesan cheese.

This will make about 5 cups of sauce, so in our homes we can usually use this recipe for two meals to store the second batch in an airtight container in the fridge for at least 5 days.

Tips and additions

• The quality of these ingredients is important, as is the recipes with very few ingredients. Use San Marzano tomatoes if possible.
• Add more herbs than basil, such as parsley, thyme, or cilantro, if necessary.
• I like to add a little red chili flakes or cayenne to this sauce for the heat.
• If you want to use fresh (not canned) tomatoes, you can! Learn how to prepare and peel them with this tomato and orange sauce recipe.
• If you want to add more protein, you can add pre-cooked Italian sausages or ground beef to the sauce.

What provides Pomodoro Sauce:

I love serving pasta with side dishes of meat and vegetables and salads. Here are some favorites.

Other pasta sauces: