Salsa Di Pomodoro
Experience the simple yet vibrant flavors of Italy with this homemade Salsa di Pomodoro, an authentic tomato sauce recipe that’s as versatile as it is delicious. Bursting with the natural sweetness of ripe plum tomatoes, delicately sautéed onions, and a hint of garlic, this classic sauce is simmered to perfection with fresh basil for an aromatic finish. Perfect for pairing with your favorite pasta, as a base for pizza, or as a dipping sauce, this recipe allows you to customize the texture, offering the choice of a smooth, velvety blend or a rustic, chunky consistency. With minimal ingredients and a straightforward cooking process, this traditional Italian tomato sauce is ideal for creating an authentic Mediterranean dining experience right in your kitchen.
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Recipe Information
Ingredients
- 1000 grams ripe plum tomatoes
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 6 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon sugar (optional, to balance acidity)
- 0.25 teaspoon black pepper, freshly ground
Instructions
Bring a large pot of water to a boil. Using a sharp knife, score an 'X' onto the bottom of each tomato to make peeling easier.
Carefully place the tomatoes into the boiling water for 30 seconds or until you see the skins starting to peel away. Remove them with a slotted spoon and transfer them to a bowl of iced water.
Once cooled, peel the skins off the tomatoes. Cut the tomatoes in half, remove the seeds using a spoon, and roughly chop the flesh. Set aside.
Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent, stirring occasionally.
Add the minced garlic to the pan and sauté for 1 minute, being careful not to let it burn.
Stir in the chopped tomatoes, salt, and black pepper. Bring the mixture to a gentle simmer and let cook for 30 minutes, stirring occasionally. If the sauce becomes too thick, you can add a few tablespoons of water to adjust consistency.
Tear the basil leaves into smaller pieces and stir them into the sauce during the last 5 minutes of cooking.
Taste the sauce and adjust seasoning, adding sugar if the tomatoes are too acidic.
Remove the sauce from the heat and use an immersion blender to process until smooth, or leave it chunky if you prefer a more rustic texture.
Serve immediately with your favorite pasta or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 32.8 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
