Best 14 Pomodoro Sauce Recipes

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Pomodoro sauce, also known as tomato sauce, is a classic Italian sauce made from fresh tomatoes, garlic, onion, and basil. It is a versatile sauce that can be used to top pasta, pizza, or chicken. It is also a key ingredient in many other Italian dishes, such as lasagna and spaghetti and meatballs. While store-bought pomodoro sauce is readily available, making your own homemade sauce is a great way to control the ingredients and flavors. With a few simple steps, you can create a delicious and authentic pomodoro sauce that will elevate any dish.

Let's cook with our recipes!

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)



Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.

Provided by SilviaG

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

Steps:

  • Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g

POMODORO SAUCE



Pomodoro Sauce image

Provided by Tyler Florence

Categories     condiment

Time 12m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves, minced
2 tablespoons onion, diced
2 tablespoons olive oil
2 tomatoes, chopped
3 tablespoons fresh herbs (oregano, basil, parsley), chopped
Salt and pepper, to taste
Pinch sugar
Cheese and herb ravioli, cooked, for serving

Steps:

  • In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.

POMODORO PASTA SAUCE



Pomodoro Pasta Sauce image

A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!

Provided by Melissa Smith

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h20m

Yield 16

Number Of Ingredients 13

1 (28 ounce) can diced tomatoes
2 stalks celery, with leaves, chopped
2 carrots, peeled and chopped
1 small sweet onion, chopped
3 cloves garlic
½ (6 ounce) can tomato paste
2 cups water
2 cups red wine
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
salt and ground black pepper to taste

Steps:

  • Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
  • Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g

PERFECT POMODORO SAUCE



Perfect Pomodoro Sauce image

This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.

Provided by sjf17x

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup extra virgin olive oil
1 (28 ounce) can plum tomatoes, packed in puree with no salt added
1 (28 ounce) can crushed tomatoes, no salt
1/4 cup red onion, finely minced
3 -4 garlic cloves, minced
1 -2 tablespoon tomato paste
1/2-1 cup red wine, good quality (please no cooking wine)
1/4 teaspoon red pepper flakes
1 teaspoon salt (or 3 large pinches)
1/2 teaspoon pepper
1 teaspoon sugar
1 teaspoon dried oregano
1/4 cup basil, torn by hand
pasta cooking water (as needed)

Steps:

  • Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
  • Mince the garlic, then form a garlic paste.
  • **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
  • For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
  • In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
  • Add tomato paste and stir, cooking the paste for 1 minute.
  • Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
  • Reduce heat to medium/low.
  • Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
  • Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
  • After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
  • When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
  • Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
  • Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
  • I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.

Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6

THE BEST ITALIAN POMODORO SAUCE



The Best Italian Pomodoro Sauce image

Healthy, light and refreshingly good! Copycat of Italianni's restaurant best selling pasta dish. Believe me, you wont taste the anchovies here. Enjoy!

Provided by shygirl

Categories     European

Time 1h5m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 11

1 head garlic, peeled and minced
1 onion, minced
1/4 cup olive oil, good quality
1 anchovy fillet, small can
2 (850 g) stewed tomatoes, Molinera
1 bunch fresh basil, chiffonade (1/2 c)
salt
1 tablespoon sugar
250 ml cream (optional)
2 tablespoons parmesan cheese
1 lb angel hair pasta, cooked

Steps:

  • In a large pan, saute garlic in olive oil till fragrant.
  • Add in onions cook till softened.
  • Dump in the whole can of anchovies including its oil.
  • Keep stirring till dissolved.
  • Add in the tomatoes, you can use hand emulsion blender to puree it.
  • Simmer 10 minutes then add sugar.
  • On low heat, allow to simmer 30 to 45 minutes till flavor concentrates.
  • Add in basil, correct seasoning and simmer another 5 to 10 minutes.
  • Add in 2T parmesan cheese.
  • You can stop here or add cream like what my kids like.
  • Turn off heat and pour over cooked angel hair pasta.
  • Garnish with more basil leaves and grated parmesan cheese.
  • Dig in!

Nutrition Facts : Calories 473, Fat 11.3, SaturatedFat 1.8, Cholesterol 2, Sodium 682.3, Carbohydrate 81.3, Fiber 5.7, Sugar 16.8, Protein 14.1

TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO



Tomato and Basil Sauce - Salsa Di Pomodoro E Basilico image

This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 40m

Yield 9 1/2 -10 cups

Number Of Ingredients 9

5 lbs ripe plum tomatoes or 3 (28 ounce) cans crushed plum tomatoes, with their liquid
1/2 cup colavita extra virgin olive oil
2/3 cup onion, diced
3 garlic cloves, minced
1 1/2 cups dry red wine
1/4 cup sugar
1 tablespoon fine sea salt, to taste
fresh ground black pepper, to taste
6 -8 leaves fresh basil

Steps:

  • If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
  • Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
  • Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
  • Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3

SPAGHETTI SQUASH WITH POMODORO SAUCE



Spaghetti Squash with Pomodoro Sauce image

Categories     Garlic     Onion     Tomato     Vegetable     Side     Bake     Low Fat     Vegetarian     Squash     Summer     Vegan     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil

Steps:

  • Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.

SALSA DI POMODORO (PIZZA SAUCE)



SALSA DI POMODORO (PIZZA SAUCE) image

Categories     Tomato

Yield 2

Number Of Ingredients 5

2 or 3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
3 1/2 pounds fresh ripe tomatoes, cut in chunks, or one 28-ounce can whole tomatoes, with juice, chopped
1 teaspoon salt (omit if using canned tomatoes)
1/2 teaspoon sugar

Steps:

  • IN a heavy nonreactive saucepan over low heat, sweat the garlic in the oil until it begins to soften, about 5 to 7 minutes. Add the tomatoes, salt if you wish, and sugar, raise the heat slightly, and cook rapidly, stirring frequently, while the tomatoes give off their juice and cook down to a thick mass - l5 to 20 minutes. Watch the mixture carefully toward the end to make sure it doesn't scorch. PUT the sauce through the fine disk of a food mill, discarding the seeds, bits of skin, and other residue. If the sauce seems thin, return it to medium-low heat and continue cooking, stirring constantly and watching very carefully, until it reaches the desired consistency.

POLENTA WITH POMODORO SAUCE



Polenta With Pomodoro Sauce image

Cooking with your child is an act of relaxation, learning and intimacy. It's love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.

Provided by Elaine Louie

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

6 tomatoes
6 garlic cloves
6 tablespoons olive oil
3 tablespoons coarsely chopped fresh basil leaves
Salt and pepper
4 ounces Parmesan
2 cups polenta, white or yellow, noninstant variety
1/4 pound butter

Steps:

  • Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes. Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
  • If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin. The child cuts each tomato across the middle and squeezes each half to remove the seeds. The adult chops the tomato coarsely and slices the garlic.
  • Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes. The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes. The child stirs occasionally. The adult chops the basil coarsely and sets it aside.
  • Prepare the polenta: The child grates the Parmesan. The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
  • Under adult supervision, the child can slowly add the polenta. The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box. As the polenta begins to thicken, the adult adds the cheese and butter. When finished, the polenta should come away from sides of the pan and be able to support a spoon. Serve topped with the tomato sauce and basil.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 15 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 1 gram

POMODORO SAUCE



POMODORO SAUCE image

Categories     Sauce     Tomato     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Vegan     Simmer

Yield 4 cups

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

POMODORO (AL FORNO'S TOMATO SAUCE)



Pomodoro (Al Forno's Tomato Sauce) image

Make and share this Pomodoro (Al Forno's Tomato Sauce) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 35m

Yield 6 cups

Number Of Ingredients 6

1/2 cup extra virgin olive oil
1 tablespoon minced fresh garlic
1/2 teaspoon fine sea salt
1 cup dry white wine
1 cup homemade chicken stock
5 cups chopped canned tomatoes, with their juices

Steps:

  • Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
  • Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
  • As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
  • Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
  • Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

POMODORO SAUCE



Pomodoro Sauce image

Make and share this Pomodoro Sauce recipe from Food.com.

Provided by Petes Cucina Casali

Categories     Vegetable

Time 17m

Yield 1 Meal, 4 serving(s)

Number Of Ingredients 7

8 roma tomatoes
1 small onion, Yellow
4 ounces basil, Fresh
4 garlic cloves, Fresh
8 ounces extra virgin olive oil
2 teaspoons salt, Kosher
1 teaspoon cracked black pepper

Steps:

  • Dice Tomatoes.
  • Smash and Dice Garlic.
  • Chiffonade Basil.
  • Dice Onion.
  • Heat 10" Saute Pan.
  • Add EVOO.
  • When Hot Add Onions, Tomatoes, Garlic.
  • Cook 3 Minutes.
  • Add Basil.
  • Cook 1 Minute.
  • Add Salt And Pepper.

Nutrition Facts : Calories 544.5, Fat 57.2, SaturatedFat 7.9, Sodium 1172.5, Carbohydrate 9.2, Fiber 3, Sugar 4.1, Protein 2.2

POMODORO SAUCE



Pomodoro Sauce image

Make and share this Pomodoro Sauce recipe from Food.com.

Provided by KaffirLime

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

14 ounces tinned peeled tomatoes
1 carrot
1 stalk celery
1 white onion
olive oil

Steps:

  • Carrot goes into food processor till fine. Remove and set aside.
  • Celery goes in next and do the same. Remove and set aside.
  • Onions goes in last and blend till fine. Remove and set aside.
  • In a heated pot, place 3 to 4 ladles of olive oil.
  • Add in onion first and sauté for 1 minute Then add in carrot and celery.
  • When the 3 items are soft, add in canned tomatoes.
  • Keep stirring constantly on low heat and reduce at least one third, if not half, or till water is gone.
  • Cool and store in airtight container. May freeze till needed.

POMODORO SAUCE FOR CHICKEN PARMESAN



Pomodoro Sauce for Chicken Parmesan image

This is the sauce recipe I use for chicken parmesan.

Provided by Sherry Wilkins

Categories     Other Sauces

Time 30m

Number Of Ingredients 8

1 Tbsp olive oil, extra virgin
2 Tbsp butter
4 clove garlic
1 small onion
1/2 c chicken stock
2 can(s) italian tomatoes (28 ounce)
3-4 basil leaves
salt, to taste

Steps:

  • 1. Over medium heat, melt the butter with the olive oil. Add onion and garlic. Cook until very soft. Add tomatoes and basil. Simmer 20-30 minutes. Add salt to taste.

Tips:

  • Use ripe, flavorful tomatoes. The fresher and more flavorful the tomatoes, the better your sauce will be.
  • Don't overcrowd the pan. If you add too many tomatoes to the pan at once, they will steam and release their juices, which will dilute the flavor of the sauce.
  • Cook the sauce on low heat. This will allow the flavors to develop and deepen.
  • Season the sauce to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
  • Let the sauce simmer for at least 30 minutes. This will give the flavors time to meld together and create a rich, complex sauce.

Conclusion:

Pomodoro sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is a great way to add flavor and richness to pasta, pizza, and other dishes. With a few simple ingredients and a little time, you can make a delicious pomodoro sauce at home.

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