Classic Pomodoro Sauce
This classic pomodoro sauce is a simple, slow-cooked tomato sauce made with just a handful of ingredients. Silky, sweet, and rich in flavour, it’s a pantry staple every home cook and pasta lover should master. Pomodoro sauce is a classic Italian recipe known for its simplicity and pure tomato flavor. It’s the perfect base for pasta dishes, pizzas, or even as a dipping sauce for fresh bread.
Ah, the most classic pasta sauce of them all: pomodoro. Could there be a more iconic sauce?!
Did you know that tomatoes weren’t introduced to Italy before the mid-1500s? Yep, those bad boys came from Latin America via the Spanish. And before spaghetti al pomodoro reached iconic status, there were fabulous tales of how the humble tomato was once used as a love remedy. Which explains how the word pomodoro can be traced back to the French pomme d’amour. Go figure.
While there are infinite variations on Italy’s much loved sauce, one thing that rings true in all (and what I feel is the key to making an excellent pomodoro sauce) is to use good quality ingredients, especially tomatoes. San Marzano tomatoes that grow in the Campania region in Southern Italy are often noted as the best variety to use, if you can procure them. They’re sweet with low acidity and thus perfect for creating this classic sauce. If you are lucky enough to be able to buy these fresh, please do, but from my research settling on canned, whole San Marzanos is still appropriate and widely accepted.
I chose to go with the method where the tomatoes are allowed to gently cook down over the course of ~40 minutes, naturally breaking down into a homogenous sauce. Although noting here that some like to use a ricer to break the sauce down evenly.
Ingredients you’ll need for this classic pomodoro sauce
Whole, peeled tomatoes - 800g of canned tomatoes, preferably San Marzano if you can find them.
Olive oil - good quality, extra virgin olive oil is a must!
Garlic - I like to keep them whole and infuse the olive oil with their flavour.
Fresh basil leaves - use the stems to flavour the oil and the leaves to finish the sauce.
How to make this classic pomodoro sauce
1. Infuse the oil
Heat the olive oil along with whole garlic cloves and basil stems until fragrant.
2. Add the tomatoes
Remove the garlic and basil and add the tomatoes.
3. Simmer the sauce
Simmer over a gentle heat for approximately 40 minutes or until the tomatoes have broken down. Season to taste with salt and add sugar if the tomatoes are very tart.
4. Add fresh basil right at the end
This will add a lovely herbaceous note to the sauce.
Why you’ll love this classic pomodoro sauce
It’s quick and easy - with just a handful of ingredients and under an hour of cook time, this pomodoro sauce is the perfect recipe for busy weeknights or a quick weekend meal.
Versatile - Ideal for pairing with your favourite pasta, drizzling over pizza, or even using as a dip for crusty bread.
Easy to find, simple ingredients - canned tomatoes make this recipe accessible year sound.
How to store this sauce
Refrigerator - Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing -This sauce freezes wonderfully. Allow it to cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months.
FAQs about this classic pomodoro sauce
Can I use fresh tomatoes instead of canned? Yes! Fresh tomatoes work great in this recipe. Be sure to blanch and peel them before adding them to the pan.
How can I make this sauce vegan? This sauce is naturally vegan. Just be sure to check your pasta ingredients to ensure they’re vegan-friendly as well.
Can I make this sauce ahead of time? Yes, you can prepare this pomodoro sauce in advance. It actually tastes even better the next day as the flavours develop!.
Classic Pomodoro Sauce
Serves 4
Ingredients
4-5 tablespoons of good quality extra virgin olive oil
2-3 garlic cloves, whole and lightly smashed
A couple of sprigs of fresh basil, leaves removed, stalks reserved
2x 400g cans whole and peeled San Marzano tomatoes
Salt to taste
Method
Heat the olive oil and throw in the garlic cloves and the basil stalks (because why waste them?) - gently allow them to infuse the oil.
Once fragrant, remove both the garlic and basil stalks and discard, then add the San Marzano tomatoes - being careful as they’ll splutter aggressively once they make contact with the hot oil. Reduce to a gentle simmer and cover partially.
When the tomatoes have fallen in on themselves (about 40 minutes), cook your pasta until very al dente. While that’s cooking, season the sauce to taste with salt. If your tomatoes are tart, you can also add a sprinkle of sugar to help balance.
Add whole basil leaves to the sauce and let both their scent and flavour gently perfume the tomatoes.
Add your al dente pasta to the sauce and let it continue to cook until just perfect. Stir and toss for the perfect marriage between sauce and pasta. And that’s it.
