Easy Homemade Pomodoro Sauce with Canned Tomatoes and Garlic Recipe
This classic Italian Pomodoro Sauce combines simple pantry staples like canned Roma tomatoes, garlic, and dried herbs to create a fresh, flavorful tomato sauce perfect for quick weeknight pasta dinners. With just a few ingredients and easy steps, this sauce brings authentic Italian taste to your table.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pomodoro Sauce Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves garlic, minced (fresh or bottled)
- 2 (28-ounce) cans of Roma tomatoes with juices
- 1 Tablespoon onion powder
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Fresh chopped basil for serving
- Fresh grated parmesan for serving
Instructions
- Heat the olive oil. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until hot and shimmering.
- Sauté the garlic. Add 4 cloves of minced garlic to the skillet and cook until fragrant and slightly transparent, about 1-2 minutes, taking care not to burn it.
- Add the canned tomatoes. Pour in the contents of 2 (28-ounce) cans of Roma tomatoes with their juices. Bring the mixture to a low boil, ensuring to remove any extra tomato skins that detach during stirring.
- Simmer the sauce. Once boiling, reduce heat to low and cover the skillet with a slightly vented lid. Let the sauce simmer gently for 30 minutes to develop flavors.
- Season the sauce. Remove the lid and stir in 1 tablespoon onion powder, 1 ½ teaspoons dried basil, 1 ½ teaspoons dried oregano, ½ teaspoon sugar, ½ teaspoon salt, and ½ teaspoon ground black pepper. Cook for an additional 5 minutes to meld the spices.
- Blend the sauce (optional). Use an immersion blender to smooth the sauce to your preferred texture. Taste and adjust salt and pepper as needed.
- Serve. Pour the finished Pomodoro Sauce over freshly cooked pasta. Garnish with fresh chopped basil and freshly grated parmesan cheese for an authentic Italian meal.
Notes
- Leftover Pomodoro Sauce can be stored in a sealed container in the refrigerator for up to one week.
- For a chunkier sauce, skip blending and serve as is.
- You can freeze leftovers for up to 3 months for future meals.
- Fresh herbs like basil can be added during simmering for extra flavor, if available.
