Pomodoro Sauce

This easy Pomodoro Sauce is the perfect solution when you crave Italian, but want to keep it light. It’s thick and smooth, and goes with any of your favorite pasta shapes.

The beauty here lies in its simplicity. Olive oil, tomatoes, garlic, basil and just a touch of red chili flakes. That’s all you need for this Italian classic…

I love to make my own pasta sauces from scratch. From basic Marinara to rich and meaty Bolognese to vibrant and fresh Pesto, there are so many great ones from Italy.

Pomodoro, meaning “tomato” in Italian, is one of our favorites in summertime. It’s simple and light, perfect for those sultry days when you don’t want something rich.

What’s the Difference Between Pomodoro and Marinara?

Both Pomodoro and Marinara are similar in their base ingredients: tomatoes, olive oil, herbs and garlic. Other ingredients that can find their way into these sauces are onions and red chili flakes.

The primary difference is the texture. Marinara is somewhat chunky and runny. Pomodoro is smoother with a somewhat creamy texture, which makes it better at adhering to pasta.

I love them both, but in my opinion Pomodoro is better for mixing with pasta, while Marinara is better at topping pasta.

Ingredients Needed

• Extra virgin olive oil – Good quality.
• Garlic cloves – Always a must.
• Red chili flakes – Just a touch.
• Cherry tomatoes – Brings a fresh and tangy burst.
• San Marzano tomatoes – I love San Marzano tomatoes. They are the best. Use whole tomatoes, then crush them by hand in a bowl before adding to the sauce.
• Basil leaves – Fresh.
• Salt, pepper and sugar – To taste, if necessary.

Easy Pomodoro Sauce Recipe

Heat olive oil in a large sauce pan over medium heat. Add garlic and red chili flakes, sauté for one minute.

Add in halved cherry tomatoes. Cook for 5 minutes.

Add crushed tomatoes. Bring to a simmer, reduce heat to low, and simmer for at least 30 minutes.

In the last few minutes, add in basil leaves.

Remove from heat and allow to cool for 5 minutes. Carefully transfer the sauce to a blender and blend until smooth.

Taste and adjust for salt, pepper and sugar.

Serve with your favorite pasta. This sauce is enough for about 12oz pasta.

Serving Suggestions

The classic way to serve Pomodoro sauce is tossed with pasta. My top picks would be spaghetti, penne or rigatoni, but go with whatever shape you love best.

It can also be used as the sauce for pizzas, or dishes like Eggplant Parmesan or chicken parm.

I also love it as a dip for bread or mozzarella sticks.

Recipe Notes and Tips

• Tomato Choice: I recommend San Marzano tomatoes for their sweet flavor and low acidity. If you can’t find them, go for any high-quality canned whole tomatoes.
• Spice Level: Adjust the red chili flakes according to your heat preference. If you’re not a fan of spice, you can reduce the amount or omit them entirely.
• Fresh Basil: Using fresh basil is crucial for that authentic Italian flavor. However, if you’re in a pinch, 1-1.5 tsp dried basil can be used.
• Taste Test: Always taste your sauce before serving. The salt and sugar amounts needed (if at all) can vary greatly depending on the tomatoes.

The next time you’re craving pasta, try my version of Pomodoro sauce. It’s one of those recipes that highlight just how good simple can be.

Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

Pomodoro Sauce with Pasta, on our Gypsy Plate… enjoy!

Try these other classic Italian recipes
Pasta Puttanesca
Steak Pizzaiola
Pasta alla Norma
Chicken Cacciatore
Lamb Ragu
Pasta Primavera
Penne alla Vodka

Pomodoro Sauce

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

This Pomodoro Sauce recipe is a light and simple Italian classic that pairs so well with any of your favorite pasta shapes.

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Ingredients

• ¼ cup extra virgin olive oil
• 4 garlic cloves, finely chopped
• ½ tsp red chili flakes
• ½ pint cherry tomatoes, halved
• 28oz canned whole San Marzano tomatoes, crushed
• 10-15 fresh basil leaves
• salt, to taste
• pepper, to taste
• sugar, to taste

Instructions

1. Heat olive oil in a large sauce pan over medium heat. Add garlic and red chili flakes, sauté for one minute.
2. Add in halved cherry tomatoes. Cook for 5 minutes.
3. Add crushed tomatoes. Bring to a simmer, reduce heat to low, and simmer for at least 30 minutes. In the last few minutes, add in basil leaves.
4. Remove from heat and allow to cool for 5 minutes. Carefully transfer the sauce to a blender and blend until smooth.
5. Taste and adjust for salt, pepper and sugar.
6. Serve with your favorite pasta. This sauce is enough for about 12oz pasta.

Notes

1. Leftovers: Pomodoro sauce refrigerates well for about 5 days in an airtight container, or can be frozen for about 3 months.
   Thaw overnight in the refrigerator. Reheat on stovetop over medium-low heat.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 173Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 158mgCarbohydrates 12gFiber 3gSugar 7gProtein 2g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.