Life at Cloverhill

Recipe

Pomodoro Sauce

Pomodoro sauce is a great Italian tomato sauce that you can serve over cooked pasta, or even as a sauce for your homemade pizza. Made from tomatoes, garlic, olive oil and fresh basil it is like marinara sauce, but somewhat thicker.You can make it chunky like I do here, or even puree it for a creamier sauce. It’s a great easy-to-make sauce that tastes fantastic. I like to make a big batch and freeze portions of it for easy weeknight dinners.
Pomodoro Sauce
 
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Recipe type: Main Courses
Serves: 4
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 clove garlic, chopped
  • 1 28 oz can San Marzano tomatoes, drained, crushed by hand, liquid reserved
  • salt and pepper
  • 2 tablespoon fresh basil leaves, chopped into thin strips.
Instructions
  1. Heat the olive oil in a large saucepan over medium-low heat.
  2. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes.
  3. Carefully add the tomatoes (nothing splashes like tomatoes) and about ½ cup of the reserved liquid and season with salt and pepper.
  4. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
  5. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes.
  6. Reduce the heat and let simmer for 20 to 25 minutes.
  7. Stir in the fresh basil and season again.
Chop the onions. If you prefer a smoother sauce, chop them finer. I like it a big chunkier myself.
Chop the garlic.
Take the fresh basil leaves and stack them up.
Roll them up like a “cigar” and chop into thin strips.
There is nothing quite like fresh basil. The smell is intoxicating. Yum.

Take the can of San Marzano tomatoes, and remove the tomatoes to a large bowl. Reserve 1/2 cup of the liquid from the can.

Using your hand, crush up the tomatoes. This is a much faster method than using a fork or potato masher and you have more control over how little the pieces of tomato are. Plus it’s just FUN!

Now you’ve got a nice big bowl of crush tomatoes

Heat the olive oil in a large saucepan over medium-low heat.

Add the onion and garlic and cook until they are soft, 4 to 5 minutes.

Carefully add the tomatoes (nothing splashes like tomatoes).

Pour in the 1/2 cup of the reserved liquid from the tomato can and season the sauce with salt and pepper.

Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes.

Reduce the heat, loosely cover with a lid and let simmer for 20 to 25 minutes.

Stir in the fresh basil and season again.

Serve over a nice bed of spaghettini. You can also top this with meatballs, which is to die for.

Don’t forget to add on some freshly grated Parmesan. Enjoy!

 


Comments

  1. Looks delicious and I can’t wait to try this myself. I love making marinara sauce but my recipe takes a long time. I needed something with great flavor that is a quick recipe.