Pomodoro Sauce
Equipment
- 1 cutting board
- 1 Chef's knife
- 1 saucepan
- 1 wooden spoon
- blender optional
Ingredients
- 2 tablespoons extra-virgin olive oil or olive oil
- 1 yellow onion finely minced
- 4 cloves garlic finely minced or grated
- 28 oz can San Marzano crushed tomatoes (or canned whole peeled tomatoes that you can blend in the blender before cooking)
- ¼ cup fresh basil torn in half
- Salt and pepper to taste (if you are NOT on a low-carb diet, you may add a pinch of sugar to balance the acidity of the tomatoes)
Instructions
Classic Pomodoro Sauce:
- Heat a saucepan over low to medium heat, add the olive oil and cook the onion for about 3-4 minutes or until translucent. Add the garlic and cook for 1 minute.
- Stir in the tomatoes, basil, salt, and pepper. Cover the pan and let the mixture simmer over medium heat for 20 minutes, stirring now and then, or until the Pomodoro sauce has thickened.
- Toss with cooked pasta or gnocchi and parmesan cheese, or use as a topping for pizzas.
Quick Pomodoro Sauce:
- Heat a no-stick saucepan pan over medium heat. Then add olive oil and sauté the garlic for about 1 minute, stirring now and then, or until fragrant.
- Stir in tomatoes, 2 tablespoon tomato paste, 2 teaspoon onion powder, salt, pepper, 1 teaspoon red pepper flakes (optional), and basil.
- Simmer on medium-low heat for 8-10 minutes. Use an immersion blender, food processor, or blender to smooth the sauce if needed.
Recipe Notes
Storage
Store the Pomodoro sauce in an airtight container in the fridge for up to 7 days. Freeze it for up to 3 months. Let it cool and then place the sauce in plastic freezer bags (or containers) and lay them flat in your freezer. When they are frozen, stand them up to save room. Thaw in the fridge! (it may take up to 24 hours) Reheat in a pan over low heat until hot. Adjust seasonings like kosher salt if needed!Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.