Description
A classic Italian Pomodoro Sauce made with sweet, rich San Marzano tomatoes, fresh basil, and garlic. This versatile sauce is perfect for topping pasta or serving as a pizza base, delivering vibrant flavors in just 30 minutes.
Ingredients
Pomodoro Sauce Ingredients
- 1 can (28 oz) San Marzano tomatoes
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, torn
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
Instructions
- Heat Olive Oil: Heat the extra virgin olive oil in a large skillet over medium heat, preparing the pan for sautéing your aromatics.
- Sauté Garlic: Add the minced garlic to the warm oil and sauté gently until fragrant, about 1-2 minutes, being careful not to burn it for best flavor.
- Add Tomatoes: Pour in the entire can of San Marzano tomatoes along with their juices. Use a wooden spoon to gently break the tomatoes apart, creating a chunky sauce base.
- Season and Simmer: Stir in the sea salt and freshly cracked black pepper. Allow the sauce to simmer gently for 15-20 minutes so the flavors meld and the sauce thickens slightly.
- Add Basil: Just before serving, stir in the torn fresh basil leaves to infuse the sauce with bright herbaceous notes.
- Adjust and Serve: Taste the sauce and adjust seasoning if needed. Serve hot over your favorite pasta or use it as a flavorful base for pizza.
Notes
- Use San Marzano tomatoes for an authentic sweeter and less acidic flavor.
- If fresh basil is not available, dried basil can be used but add earlier in the cooking process.
- For a smoother sauce, blend the tomatoes before simmering.
- To store, refrigerate leftover sauce in an airtight container for up to 4 days or freeze for up to 3 months.
- Olive oil quality impacts flavor – use extra virgin for best results.
