Simple Pomodoro Sauce

Pomodoro Sauce Recipe served in a white pasta bowl with angel hair pasta.

Simple Pomodoro Sauce is a light and tasty basic sauce at the heart of many Italian recipes. Add fresh herbs and serve over pasta for a quick and easy dinner or freeze for later use.

Course Sauce

Cuisine Italian

Keyword Italian Tomato Sauce, Pomodoro Sauce, Sauce Pomodoro

Prep Time 5

Cook Time 40

Servings servings

Calories 150kcal

Author Heather

Ingredients

1/4 cup extra virgin olive oil *plus 2-3 tablespoons extra for drizzling
1 medium yellow onion (aka brown onion) *finely minced, about 1 1/2 cups
6 cloves garlic *crushed or minced, about 1 1/2-2 tablespoons
1/8 teaspoon crushed red chili pepper flakes *optional
1 28 ounce can peeled tomatoes
1/4 cup wine *See Note #1 below
1/2 teaspoon salt *See Note #2 below

Instructions

Heat a large skillet or enameled dutch oven over medium-low heat.
Add oil and minced onions. Sauté stirring often until soft, about 12-15 minutes. See Note #3
Add the garlic and continue sautéing for another 2-3 minutes.
Add crushed red chili pepper flakes and continue sautéing for another minute. See Note #4
Increase heat to medium and pour in the wine. Bring wine to a simmer, stir and cook for 1-2 minutes.
Stir in tomatoes and salt.
Using an immersion blender, blend to desired consistency. See Note #5
Cook stirring often until sauce thickens slightly, about 15-20 minutes. See Note #6
Once cooked, drizzle 2-3 tablespoons of extra virgin olive oil onto the sauce and stir well.
Serve over pasta or use as the base in a multitude of Italian dishes. See Note #7

Notes

Recipe Notes

Note #1- Adding red wine will give the sauce more of a richness whereas white wine will add more of a fruity flavor.

Note #2- It is important to taste test the sauce because more salt may be needed due to personal preferences and the type of salt used.

Note #3- The more caramelized the onions are, the more they will cut the acidity of the tomatoes. To caramelize onions fully on medium-low heat will take approximately 30-40 minutes. Raising the heat to medium-high will reduce the sautéing time by half. However, it is important to stir frequently to prevent the onions from burning.

Note #4- If adding dried herbs, add at the same time as the crushed red pepper flakes and sauté for about 2 minutes.

Note #5- Tomatoes may also be blended in either a food processor or a blender prior to being adding to the onion mixture.

Note #6- If adding fresh herbs, add within the last few minutes of simmering.

Note #7- For a saucier pasta use 8-12 ounces of your favorite pasta. 16 ounces of pasta will look similar to the photos.

Note #8- This Pomodoro Sauce will last covered in the refrigerator for approximately 5-7 days or can be frozen for later use.

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