Pomodoro Sauce Recipe
This classic textured tomato sauce is perfect to make and freeze, you will use it for many different recipes!
Ingredients
- ¼-⅓ cup olive oil
- Freshly ground black pepper to taste
- 1 28oz can San Marzano whole peeled
- tomatoes
- 2 cloves garlic, chopped
- ½ tsp. kosher salt
- ½ tsp. sugar
Instructions
- 1
In a blender or food processor, puree the tomatoes until they form a coarse puree.
- 2
Heat olive oil over medium heat in large sauté pan.
- 3
Before adding the garlic to the hot oil, make sure you have a heat proof spatula on hand and your pureed tomatoes.
- 4
Add the garlic, and sauté for 130 seconds-1 minute, do not let the garlic burn.
- 5
Immediately pour the tomatoes and salt into the pan and stir, cook on this heat for 2-3 minutes, turn the heat to med-low and cook for 10 more minutes. Makes about 2 cups Do Ahead: Sauce can be made 2-3 days ahead and refrigerated or frozen for 3 months.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
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Frequently Asked Questions
How do I make Pomodoro Sauce?
This Pomodoro Sauce recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this pomodoro sauce?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.