Pomodoro Sauce

5 from 5 votes

Pasta pomodoro sauce is the perfect combination of sweet, ripe tomatoes, fresh herbs, garlic, onions, and olive oil!

Course Dinner

Cuisine Italian

Keyword pasta pomodoro, pomodoro pasta, pomodoro sauce, pomodoro sauce recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 367kcal

3 lbs. fresh tomatoes (I typically use plum tomatoes)
1 cup extra virgin olive oil
½ cup finely diced onion
4 cloves garlic, minced (about 4 teaspoons total)
6 tablespoons chopped fresh herbs (such as a combination of basil, oregano, and parsley)
Kosher salt and ground black pepper, to taste
For serving: cooked pasta; grated Parmesan cheese; additional fresh herbs

Quarter the tomatoes and use your fingers to quickly scoop out most of the seeds. It helps to run the tomato under cold water to get any extra seeds out, and don’t worry – you don’t have to be meticulous about it.
Puree the tomatoes in a food processor until mostly smooth, leaving some good chunks for texture in your sauce. Transfer the tomatoes to a colander and set them aside to strain off the excess liquid (you do not need to squeeze the tomatoes totally dry).
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and sauté until soft, about 3-4 minutes. Add the garlic and cook, stirring constantly, for about 1 more minute. Add the strained tomatoes and the fresh herbs; bring to a boil. Reduce the heat to low; simmer uncovered for about 30 minutes, stirring occasionally.
Season with salt and pepper, to taste. Depending on the sweetness of your tomatoes, you may need to add a dash of sugar as well. Serve over pasta and garnish with cheese and additional fresh herbs.

This recipe yields about 4 cups of sauce, or enough for about 6-8 servings.