Pomodoro sauce is a thick and flavorful Italian pasta sauce recipe made with fresh tomatoes, olive oil, herbs, onion and garlic. An easy and delicious homemade sauce the whole family will love!
- 3 pounds of fresh tomatoes (about 12 roma tomatoes)
- 6 tablespoons of olive oil
- ⅓ cup fresh herbs (I used a combo of basil and oregano but anything works well!)*
- ⅓ cup of onion, finely diced or grated
- 6 large garlic cloves, finely minced
- Salt and pepper to taste
- Optional pinch of sugar
- Start by quartering your tomatoes and lightly scraping out most of the seeds. Don’t stress trying to get ALL of them out (unless you REALLY hate tomato seeds). A few seeds in the sauce is perfectly fine. Discard the seeds and place the tomatoes into a food processor (I usually do this in 2 rounds). Puree the tomatoes until very little chunks remain.
- Place a fine mesh sieve over top of a large bowl and then pour the tomato mixture into the sieve so that the bowl catches the excess liquid. Keep the liquid as you may need it later.
- In a large saucepan, heat the oil over medium heat. Once hot, add in the onion and garlic and sauté for 5 minutes. Mix in the tomatoes, ½ cup of the tomato liquid that drained out, and the herbs.
- Bring to a boil and then lower heat to a gentle simmer. Cook, partially covered, for 1 hour, stirring a few times. As desired, you can add in more of the tomato liquid if you like a thinner sauce and if not, you can discard the leftover liquid.
- Remove from the heat and season with salt and pepper (plus a pinch of sugar as desired). Serve over pasta and ENJOY!
*Herbs – You can sub the fresh herbs for dried or use 1-2 tablespoons of Italian seasoning.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: sauce
- Method: stovetop
- Cuisine: Italian
- Serving Size:
- Calories: 220
- Sugar: 4.7 g
- Sodium: 599.1 mg
- Fat: 21.4 g
- Carbohydrates: 8.8 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Keywords: Pomodoro sauce, Pasta pomodoro, Spaghetti pomodoro