Pomodoro Sauce Recipe

Prep

Finely dice the onion and mince the garlic. Tear the basil leaves into large pieces. If using whole canned tomatoes, pour them into a bowl and crush them by hand or pulse 1–2 times in a blender for a chunky but consistent texture.

Sweat aromatics

Heat a large sauté pan or shallow saucepan over medium heat. Add 3 tablespoons olive oil and 1 tablespoon butter (if using). Once the butter melts and the oil shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent but not browned, about 6–8 minutes.

Add garlic

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Tomato build

Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen the flavor. Add the crushed canned tomatoes, 1 teaspoon sugar, 1.5 teaspoons salt, and 1 teaspoon freshly ground black pepper. Stir to combine, scraping any browned bits from the pan.

Simmer

Bring the sauce to a gentle simmer, then reduce the heat to low. Cook, uncovered or partially covered, at a low simmer for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors marry. If the sauce reduces too much, add up to 2 tablespoons water or vegetable broth.

Herbs in late

Five minutes before the end of simmering, stir in the torn basil leaves and the oregano (if using). Taste and adjust seasoning, adding more salt, pepper, or sugar in 1/4 teaspoon increments as needed.

If you prefer a smoother sauce, use an immersion blender to pulse the sauce in the pot to your desired consistency, or transfer half to a blender and puree, then return to the pan.

Off the heat, stir in 1 tablespoon extra-virgin olive oil and chopped parsley or additional basil for brightness. If you want heat, sprinkle in 1/4 teaspoon crushed red pepper flakes and stir.

Serve immediately tossed with 12–16 ounces of cooked pasta (spaghetti, linguine, or penne), or use as a base for other dishes (lasagna, chicken, fish). Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months.