Pomodoro sauce is one of the quintessential Italian tomato-based sauces. Use it with all your classic spaghetti dishes, as a base for cheesy bakes and layered up in between lasagna sheets! Unlike many other, slow-cooked Italian sauces, this one comes together in no time at all. Chunky, chopped tomatoes, extra virgin olive oil, garlic, salt and pepper and herbs.
Pomodoro translates to “tomatoes” in Italian – and it is as classic as it gets. Very similar to Marinara – pomodoro is thicker in texture and not as runny. But the best bit is that it literally comes together in no time and with just 5 pastry basics.
Check out some of my favourite Pasta sauces :
Marinara
Tomato basil sauce
Roasted spicy tomato basil sauce
Broccoli pesto sauce
Pomodoro Sauce – 30-minute recipe
It is the simplicity of the Pomodoro sauce that will always make you go back for more. The sweetness from the tomatoes, finely chopped garlic, and herbs – oh, just so good!
- EVOO : Always use good quality extra virgin olive oil that lends its own flavours to the dish
- Tomatoes – you can use fresh or canned chunky tomatoes – the key is to let the tomatoes break down on their own without mincing them or pulsing in the food processor to give that texture
- Garlic – the more, the merrier
- Herbs – you can also use dried herbs, but fresh ones have their own charm
Ingredients
- Chunky tomatoes – 250g
- Onion – 1 cup, chopped
- Garlic – 5-6 cloves, finely chopped
- Extra virgin olive oil – 4 tbsp
- Herbs – 3 tbsp (I used a mix of oregano and rosemary)
- Salt and pepper – to taste
- Sugar – 1 tbsp (optional)
Method
- Heat oil in a non-stick pot. Add the onions and cook until transparent, about 5 minutes on low heat.
- Add the minced garlic, mix and cook for 2 more minutes.
- Pour in the chunky tomatoes, mix and cook on low heat for 10 minutes.
- You might need to taste at this point and add some sugar to bring out the sweetness of the tomatoes.
- Season with salt and pepper and herbs, cover and cook for 30 minutes, stirring occasionally.
To make pomodoro sauce pasta
- Boil pasta of your choice – fusilli, penne or spaghetti as per the package instructions. I used red lentil fusilli pasta.
- Heat some more oil and add garlic to it. Add some chopped mushrooms and sausages. Cook for 5 minutes.
- Add the pomodoro sauce and cooked pasta + 1/2 cup pasta water. Mix well and cook for 5 minutes.
- Mix in some goat’s cheese, olives, pickles and jalapenos for extra zing and top with fresh basil leaves.
Pomodoro sauce
Ingredients
- 250 g Chunky tomatoes
- 1 Onion chopped
- 6 cloves Garlic finely chopped
- 4 tbsp Extra virgin olive oil
- 3 tbsp Herbs rosemary and oregano
- 1 tsp salt
- ½ tsp pepper
Instructions
- Heat oil in a non-stick pot. Add the onions and cook until transparent, about 5 minutes on low heat.
- Add the minced garlic, mix and cook for 2 more minutes.
- Pour in the chunky tomatoes, mix and cook on low heat for 10 minutes. You might need to taste at this point and add some sugar to bring out the sweetness of the tomatoes.
- Season with salt and pepper and herbs, cover and cook for 30 minutes, stirring occasionally.
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