5-Ingredient Pasta Pomodoro Sauce
This quick and easy 5-Ingredient Pasta Pomodoro Sauce is the perfect combination of sweet, ripe tomatoes, fresh herbs, and rich extra virgin olive oil imported from Italy.
Servings 4 servings
- 1 ½ lbs. fresh tomatoes (I used 8 plum tomatoes)
- ½ cup extra virgin olive oil imported from Italy
- ¼ cup finely diced onion
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh herbs (such as a combination of basil, oregano, and parsley)
- Salt and pepper to taste
- For serving: cooked Italian pasta; Parmigiano-Reggiano PDO cheese
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. This should only take a few minutes!
Puree tomatoes in a food processor. Transfer to a strainer and set aside to strain excess liquid.
Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and onion and sauté until soft, about 3-4 minutes. Be sure to stir the garlic and onion constantly so that the garlic doesn’t burn.
Add the strained tomatoes and the fresh herbs and bring to a boil.
Reduce heat to low, and 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 too, to taste.
Serve over pasta and garnish with cheese and additional fresh herbs.
To freeze: ladle the sauce into jars. Allow the sauce to come to room temperature and freeze for up to 6 months.
Serving a larger family? Since this small-batch recipe yields just 2 cups of sauce, I suggest doubling or tripling the recipe to serve a larger family.
Serving: 0.5cup | Calories: 272.1kcal | Carbohydrates: 7.1g | Protein: 1.3g | Fat: 28.4g | Saturated Fat: 4.1g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 20.1g | Sodium: 11.7mg | Potassium: 297mg | Fiber: 1.6g | Sugar: 0.4g