Perfect Pomodoro Sauce Recipes

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PERFECT POMODORO SAUCE WITH CAPELLINI



Perfect Pomodoro Sauce With Capellini image

This simple dish of angel-hair pasta and a quick tomato sauce is just what you want to eat when tomatoes are at their glorious peak and you don't want to spend much time in the kitchen.

Provided by Adapted from

Yield 6

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
4 to 5 large cloves garlic, thinly sliced
1/2 teaspoon fine sea salt, plus more as needed
Pinch freshly ground black pepper
2 pounds ripe red tomatoes, stemmed, hulled and chopped (about 5 cups), including their juices
1 teaspoon sugar, plus more as needed
1 pound dried capellini (angel hair pasta)
1/2 cup lightly packed fresh basil leaves, coarsely chopped, plus a few small whole leaves for optional garnish
1 tablespoon unsalted butter (may substitute non-dairy butter)

Steps:

  • 1 Heat the oil in a medium saucepan over medium heat
  • 2 Once the oil shimmers, add the garlic (to taste), salt and pepper; cook, stirring frequently, until the garlic is fragrant but not burned, 30 seconds to 1 minute
  • 3 (If you burn the garlic, use a slotted spoon to scoop it out of the oil and proceed; if you leave it in, it will ruin the sauce
  • 4 ) Add the tomatoes and their juices and the sugar; cook until reduced and thickened, 15 to 30 minutes, stirring occasionally, depending on the juiciness of the tomatoes
  • 5 Taste, and add more salt and/or sugar, as needed
  • 6 While the sauce is cooking, prepare the pasta: Bring a large pot of generously salted water to a boil over medium-high heat
  • 7 Add the pasta and cook until just under-done, about 1 minute before the cooking time recommended in the package directions
  • 8 Drain, reserving 1/2 cup of the pasta cooking water
  • 9 Return the pasta to its (now empty) pot
  • 10 Check on your sauce
  • 11 If you like it chunky, leave it as is
  • 12 Or pulse it a few times using an immersion (stick) blender, to make it smoother
  • 13 Stir in the chopped basil and butter
  • 14 Pour into the cooked capellini; use tongs to incorporate it and coat the pasta
  • 15 Let the capellini finish cooking in the sauce over medium heat until just tender, 1 to 2 minutes
  • 16 Taste, and add a little more salt, as needed
  • 17 If the sauce has become too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water at a time until you like the consistency
  • 18 Serve right away, garnished with a few basil leaves, if desired

Nutrition Facts : Calories 310 calories, Fat 10 g, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 6 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

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 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

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.

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

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Top Asked Questions

Is Pomodoro sauce easy to make?
This Easy Pomodoro Sauce is the perfect recipe to have on hand. Smoothly textured and thick with deliciously fresh ingredients, this tomato-based sauce is perfect with so many dishes. While it’s traditionally used over pasta, you can also repurpose it for things other than pasta.
How do you make authentic Italian tomato sauce?
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. Read the full recipe after the video. Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes.
What is sugo di pomodoro?
Sugo di Pomodoro (Authentic Italian Tomato Sauce) Recipe by: "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.".
How do you make San Marzano tomato sauce?
Then add the onion and garlic to a pan filled with 1/4 cup of extra virgin olive oil over medium heat. Stir the onion and garlic until the onion becomes translucent. Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it into the tomatoes are puréed. About 5 pulses.

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