This is an incredibly easy, rich and flavorful pomodoro sauce recipe to spice up your dinners. Perfect to serve mixed into pasta for a quick and easy weeknight meal.
8ouncespastaspaghetti, fettuccine, penne or your favorite
Instructions
Prepare Pasta - Bring a large pot of salted water to a boil and prepare pasta al dente.
Blend - Add your canned tomatoes to a blender (or food processor), pulsing until they are smooth.
Make the Sauce – In a large saucepan over medium heat, warm olive oil or butter. Add chopped onion, stirring frequently. After the onions are translucent (in 6-7 minutes of cooking time) add the garlic.
Add tomatoes, increasing temperature to medium heat to simmer. Simmer uncovered for at least 30 minutes, stirring frequently.
Stir in basil and salt and pepper to taste. Top with fresh grated Parmesan and serve over pasta or your favorite entrée.
Video
Notes
As with all pasta dishes, hold back a cup of your starchy pasta water to add to the sauce in case you'd like to thin it out a little.
If you prefer your sauce to be even thicker, mix one tablespoon of water with one tablespoon of cornstarch and stir it into the sauce towards the end of cooking.
While the sauce appears finished very early in the cooking process, let it simmer for longer! You'll never regret waiting that extra half an hour for this fabulous homemade pomodoro.
To Store
Refrigerate - You can make this sauce ahead of time and keep it in an airtight container in the fridge for up to 3 days. Just heat it back up on the stove top before adding it to your cooked pasta.
Freeze - Pomodoro Sauce freezes well. Let the sauce cool to room temperature and transfer to a freezer safe container. It will keep for up to 3 months. Thaw at room temperature.