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Pomodoro Sauce

A rich and flavorful pomodoro sauce made with fresh tomatoes, garlic, and basil, perfect for pastas and pizzas.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large ripe fresh tomatoes Score the bottom before blanching
  • 2 tbsp olive oil For sautéing
  • 1 medium medium onion Finely chopped
  • 4 cloves garlic Minced
  • 1 tsp salt To taste
  • 1/2 tsp freshly ground black pepper To taste
  • 1 tsp sugar To balance acidity
  • 1 cup fresh basil leaves Chopped

Method
 

Preparation
  1. Bring a large pot of water to a boil and score the bottom of each tomato with an X.
  2. Blanch the tomatoes in boiling water for about 30 seconds, then transfer to an ice bath to cool.
  3. Once cooled, peel off the skins and roughly chop the tomatoes into 3-4 pieces.
Cooking
  1. In a large skillet, warm the olive oil over medium heat until shimmering.
  2. Add the finely chopped onion and cook until translucent, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Incorporate the chopped tomatoes into the skillet and cook for 10-15 minutes until they break down.
  5. Add salt, pepper, and sprinkle in the sugar.
  6. Reduce heat to low and let simmmer for about 20 minutes, stirring occasionally.
  7. Blend the sauce until smooth and creamy using an immersion blender.
  8. Stir in the chopped basil leaves and cook for another few minutes.
Serving
  1. Toss with your favorite pasta or use it as a base for other dishes.

Notes

To enhance the sauce, use the ripest tomatoes available. You can also add a splash of balsamic vinegar for depth. Always taste before serving to adjust seasoning.