The Best Italian Pomodoro Sauce
Transform your kitchen into a little slice of Italy with *The Best Italian Pomodoro Sauce*, a simple, authentic recipe that's brimming with vibrant flavors. Made with sweet, luscious San Marzano tomatoes, this classic sauce comes to life with the perfect balance of finely chopped yellow onions, minced garlic, and a touch of grated carrot for natural sweetness. Fresh basil leaves and a drizzle of extra virgin olive oil infuse every bite with aromatic notes, while a gentle simmer ensures the flavors meld to perfection. Ready in under an hour, this versatile sauce is perfect for coating al dente pasta, layering on pizza, or elevating your favorite Italian dishes. With its rich, tangy-sweet profile and natural ingredients, this pomodoro sauce is destined to become your go-to for weeknight dinners and elegant meals alike.
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Recipe Information
Ingredients
- 28 oz San Marzano tomatoes (whole, canned)
- 3 tbsp Extra virgin olive oil
- 1 medium (finely chopped) Yellow onion
- 3 large (minced) Garlic cloves
- 1 small (grated) Carrot
- 5 whole Fresh basil leaves
- 1 tsp (or to taste) Salt
- 0.5 tsp (freshly ground) Black pepper
- 1 tsp (optional, if tomatoes taste acidic) Sugar
- 0.5 cup Water
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped yellow onion and sauté for 5-7 minutes, stirring frequently, until the onion becomes soft and translucent.
Stir in the minced garlic and grated carrot. Cook for another 2 minutes, ensuring the garlic doesn’t burn.
Pour in the canned San Marzano tomatoes, crushing them with your hands or a spoon. Add the 0.5 cup of water to loosen the sauce consistency.
Stir in the fresh basil leaves, salt, and black pepper. If the tomatoes taste overly acidic, add 1 tsp of sugar to balance the flavors.
Lower the heat to a gentle simmer. Cover partially with a lid and let the sauce cook for 30 minutes, stirring occasionally.
After 30 minutes, use an immersion blender to blend the sauce to your preferred texture (smooth or slightly chunky). Alternatively, transfer the sauce to a blender, blend, and return it to the pan.
Taste the sauce and adjust seasoning as needed.
Serve the Pomodoro sauce over cooked pasta, use it as a pizza base, or store in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1848 mg | 39% | |
*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.
