Classic Pomodoro Sauce
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
3 large cloves garlic, minced (about 2 tablespoons)
2 (28-ounce) cans whole peeled San Marzano tomatoes (do not drain)
1/4 cup fresh basil, chopped
1 ½ teaspoons kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper (adjust to taste)
Instructions:
Heat the oil: In a large saucepan over medium heat, warm the olive oil until shimmering.
Sauté onions: Add chopped onions and cook for 8–10 minutes, stirring occasionally, until soft and translucent.
Add garlic: Lower the heat slightly and stir in the minced garlic. Cook for about 1 minute, stirring constantly until fragrant.
Add tomatoes: Pour in the whole tomatoes along with their juice. Use a wooden spoon to gently break them apart. Increase heat to high and bring to a gentle boil.
Simmer: Reduce heat to low and let the sauce simmer uncovered for about 20 minutes. Stir occasionally, continuing to break down the tomatoes.
Add basil: Stir in the chopped fresh basil and simmer for another 5 minutes to blend the flavors.
Blend the sauce: Remove from heat and blend the sauce with an immersion blender until smooth. If using a standard blender, let the sauce cool slightly and blend in batches.
Season and serve: Taste and adjust with salt and pepper. Serve warm over pasta, use as pizza sauce, or store for later use.
Notes:
If the sauce tastes too acidic, add a pinch of sugar.
Skip the blending step for a chunkier sauce.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Be careful blending hot liquids—let it cool slightly and blend in batches.
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