Homemade Pomodoro Sauce Recipe
Just to clear the air, store-bought spaghetti sauce is by no means looked down upon! Heck, I grew up on that stuff and still love to drown a bed of penne pasta in it or make this easy Roasted Vegetable Pasta Bake.
But the depth of flavor from sautéing a skillet full of fresh Campari tomatoes, cloves of garlic, and basil leaves is extremely difficult to find in a jar. And it’s so simple to do!
Pomodoro is a lighter tomato-based sauce from Italy and is slightly different than the meat-based Bolognese Sauce, specifically from Bologna. While they have similar ingredients, the biggest difference is the addition of beef or pork.
What is Pomodoro Sauce?
Pomodoro sauce is made from tomatoes, garlic, olive oil, and fresh basil.
The Italian word, “Pomodoro” means “golden apple.” This yellow-tinted vegetable was the first type of tomato grown in Italy and used in this kind of sauce.
The flavor comes from sautéing onions and garlic, then allowing the tomato mixture to simmer.
This perfect sauce can be served on your favorite pasta or even with bread.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Oil. Get good quality extra-virgin olive oil for the most authentic flavor. Avocado oil can be used if needed, though.
- Onion. A sweet onion perfectly complements the acidity of the tomatoes. A yellow onion or white onion can be subbed.
- Garlic. Fresh minced garlic is essential to create a flavorful base. Try not to use garlic powder, as the sauce won’t turn out the same.
- Tomatoes. When selecting whole tomatoes for a homemade sauce, there are a few types that are easy to find in the grocery store and taste great. Campari is one of the best types to use due to their juiciness, low acidity, and high sugar levels. They are also a very beautiful red color that will give your sauce a gorgeous hue. San Marzano tomatoes are not as easy to find in grocery stores, but if you can, pick some up because they will be incredible! Vine-ripened is also another great variety to use and they are easy to find. Roma is definitely lower on the list, since they tend to not be super flavorful when found in the grocery store. However, if they are homegrown, they will work perfectly! Avoid canned tomatoes or tomato paste.
- Basil. There might not be a better combination in food than tomato and basil. Most types of fresh basil should work. Sweet is the most readily available.
- Noodles. This sauce is delicious on just about any type of pasta, including spaghetti, linguini, penne, or capellini. Opt for a gluten-free variety, if needed. Or, change it up and serve it over gnocchi!
Pro Tip: Try to avoid cherry or grape tomatoes since their skins are pretty tough and will not cook down as well as the above varieties.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the veggies.
Finely dice 2 ½ pounds of tomatoes and ½ sweet onion. Here are some tips on how to dice an onion.
Mince the garlic, as well.
Make the base.
Sauté the onion in olive oil over medium-high heat until it turns slightly translucent. This should take around 2 to 3 minutes.
Add the minced garlic and continue sautéing for 1 minute. You should smell the garlic clearly.
Reduce and simmer.
Turn the heat to medium-low. Add in the diced tomatoes and sugar if you’re using it. Be sure to stir regularly, and allow the tomato mixture to cook for 15 to 20 minutes.
When there are about 5 minutes left, start to crush the tomatoes with the back of a wooden spoon. As you push on the tomatoes, the sauce will thicken. Stop when you reach your desired consistency.
Season and serve.
Reduce the heat to low.
Mix in the fresh basil and kosher salt. Stir and taste. If needed, add in more.
Serve Pomodoro sauce over penne pasta, spaghetti, or capellini with additional fresh basil and Parmesan cheese.
Pro Tip: Save some of the pasta water to thin out the sauce if needed.
FAQs
Yes! This sauce can be made 2–3 days in advance and stored in the fridge until you’re ready to use it.
Store leftovers in an airtight container in the fridge for 4–5 days, or freeze for up to 3–4 months. Let frozen sauce thaw in the fridge, then reheat in a saucepan or microwave until warmed through.
Pomodoro and marinara share core ingredients like tomatoes, basil, garlic, and olive oil. The difference is in texture and cook time: Pomodoro is simmered longer for a thicker, smoother sauce, while marinara cooks faster and has a chunkier, more runny consistency.
If you’re looking for a simple tomato sauce recipe from Italian cuisine, there are many to pick from. Marinara is a classic type, Bolognese has meat, Puttanesca contains added capers and olives, and Vodka cream sauce, like the name, uses vodka and cream. Of course, Pomodoro is a simple yet flavorful sauce with onion, garlic, and basil.
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Easy Pomodoro Sauce Recipe
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Ingredients
- 2 tablespoons olive oil
- ½ cup sweet onion seeds removed, finely diced
- 5 cloves garlic crushed
- 5 cups tomatoes about 2 ½ pounds, finely diced
- 1 teaspoon sugar optional
- 2 tablespoons basil fresh, cut into thin strips
- ½ teaspoon salt to taste
- Parmesan cheese optional
Instructions
- In a medium pot sauté olive oil and diced onion over medium heat for 2-3 minutes, or until onion is slightly translucent. Add crushed garlic and continue sautéeing for 1 minute.2 tablespoons olive oil, ½ cup sweet onion, 5 cloves garlic
- Add tomatoes and sugar. Keep sauce over medium-low heat and sauté for 15-20 minutes, stirring occasionally.5 cups tomatoes, 1 teaspoon sugar
- During the last 5 minutes, start crushing the tomatoes with the back of your spoon. Do this until all tomatoes are completely crushed.
- Stir in basil and salt to taste. Reduce heat to low. Let simmer for 2-3 minutes.2 tablespoons basil, ½ teaspoon salt
- Serve with spaghetti or penne pasta, extra basil, and fresh Parmesan. Enjoy!Parmesan cheese
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Notes
- Tomato: Campari, vine-ripened, or fresh garden tomatoes will all work great in this recipe.
- Sugar: Feel free to leave out the sugar if you prefer your sauce less sweet.
- Herbs: Experiment with changing up the fresh herbs, and try oregano or parsley.
- Cooking: The longer you let the sauce simmer, the deeper and bolder the flavors will become.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sauce Recipes
You might be surprised how simple it actually is to make your own sauces at home after trying this classic Italian Pomodoro.
Sorry, this could be numpty question – what does 5 c tomatoes mean? 5 kilos?
Hi Kerry!! 5 c stands for 5 cups! Sorry for the confusion 🙂
Hi London! I have made this pomodoro sauce twice now with my fresh vine ripened tomatoes from the garden and I love it! I have been using Cherokee Purple and Beefsteak. I have found the Cherokee Purples to be very juicy and therefore needed extra simmering time, but that’s what I had in hand and both times the sauce turned out delicious! So simple, thank you!
Hi Angelene! I am so happy it turned out so delicious!! I have never tried Cherokee Purple tomatoes before but may have to next time. Thanks so much for the comment!
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I am making this with a little batch of campari I have on hand. Fresh basil, fresh garlic and celery, onion and carrots minced fine. When tender and before I add the chucked tomatoes I add 2 anchovies and let them melt right into the veg and garlic and oil. Mamma mia spring is going to be grrrreat!🙆♀️
Campari tomatoes are the BEST for making pomodoro sauce!! And I love the idea of adding in anchovies, Kim!