Authentic Italian Pomodoro Sauce
This authentic Italian pomodoro sauce features sweet San Marzano tomatoes, fragrant garlic, fresh basil, and golden olive oil simmered to perfection. With just five simple ingredients, you'll create a velvety smooth sauce with concentrated tomato flavor that rivals any Italian restaurant.
Equipment
- Large heavy-bottomed saucepan or Dutch oven 4-6 quart capacity
- Wooden spoon For stirring
- Immersion blender or regular blender For smooth texture
- Potato masher Optional, for rustic texture
- Fine-mesh strainer Optional, for extra smooth sauce
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 28 oz whole San Marzano tomatoes 800g, canned
- 1/4 cup extra virgin olive oil 60ml
- 4 cloves garlic peeled and smashed
- 8 fresh basil leaves to 10 leaves, plus extra for garnish
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- sugar pinch, optional, to balance acidity
Instructions
- Open the can of tomatoes and pour into a bowl. Use your hands to gently crush each tomato while removing any tough cores or stems. Peel and smash garlic cloves with the flat side of a knife. Rinse and dry basil leaves.
- Place saucepan over medium-low heat and warm the olive oil for 30 seconds. Add smashed garlic and cook for 3-4 minutes until fragrant and barely golden, stirring occasionally to prevent burning.
- Carefully add crushed tomatoes with their juices to the pot. Stir to combine, then add basil leaves, salt, pepper, and sugar if using.
- Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 30-35 minutes, stirring every 5-7 minutes and breaking down tomato pieces with your spoon until sauce thickens and darkens.
- Remove from heat and discard garlic cloves and basil leaves. Use an immersion blender to blend until smooth, or transfer to a regular blender in batches. For rustic texture, use a potato masher instead.
- Return sauce to heat and simmer for 2-3 minutes. Taste and adjust seasoning with additional salt, pepper, or sugar as needed. Stir in torn fresh basil leaves before serving.
Notes
- Always use San Marzano tomatoes packed in juice, not puree, for the brightest tomato flavor.
- Don't rush the simmer - low and slow cooking develops the deep, sweet tomato taste.
- Remove garlic cloves before blending to prevent bitterness.
- Save pasta cooking water when serving with pasta - add a few tablespoons to help sauce cling to noodles.
- For fresh tomato version, use 3 pounds ripe Roma tomatoes (blanched and peeled) instead of canned.
- Make it spicy by adding 1/2-1 teaspoon red pepper flakes with the garlic.
- For creamy vodka sauce variation, stir in 1/4 cup heavy cream and 2 tablespoons vodka after blending.
- Refrigerate in airtight container for up to 5 days or freeze in portions for up to 3 months.
- Sauce tastes even better the next day after flavors have melded.
- Use high-quality extra virgin olive oil as its flavor shines through in the finished sauce.
Nutrition
Serving: 1ServingCalories: 85kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5gSodium: 320mgPotassium: 185mgFiber: 2gSugar: 4gVitamin A: 12IUVitamin C: 15mgCalcium: 3mgIron: 6mg
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