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Pomodoro Sauce Recipe

Recipe by Pedro M. A. Neves

Pomodoro sauce is the foundation of Italian cooking—a simple, vibrant tomato sauce made with just a handful of quality ingredients and finished with fresh basil. This authentic Roman preparation brings out the natural sweetness and acidity of ripe tomatoes, creating a versatile sauce perfect for pasta, pizza, or as a base for countless other dishes.

Ingredients

• 800 g (28 oz) canned San Marzano tomatoes or 1 kg (2.2 lbs) fresh ripe tomatoes, roughly chopped
• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small dried red chili pepper, crushed (optional)
• 6-8 fresh basil leaves
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat the extra virgin olive oil in a large saucepan over medium heat for 1-2 minutes until warm but not smoking.

2. Add the sliced garlic to the hot oil and stir continuously for 30-45 seconds until fragrant, being careful not to brown it.

3. Add the crushed dried chili pepper if using, and stir for 10 seconds to bloom the spice.

4. Pour in the crushed tomatoes (or fresh tomatoes if using) and stir to combine with the oil and garlic. If using fresh tomatoes, add a pinch of sea salt to help release their juices.

5. Bring the sauce to a gentle simmer and cook uncovered for 18-20 minutes, stirring occasionally. The sauce should reduce slightly and become more concentrated, with the oil beginning to separate around the edges.

6. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.

7. Remove from heat and tear in the fresh basil leaves just before serving, stirring gently to combine. The basil will release its fragrance and add brightness to the finished sauce.

Substitutions

• For a smoother sauce, pass through a food mill or blend briefly with an immersion blender after cooking
• Substitute fresh basil with 1 tablespoon of fresh parsley if basil is unavailable, adding it at the end
• For a deeper flavor, replace half the tomatoes with tomato paste (start with 2 tablespoons)
• Use garlic powder (1/2 teaspoon) in place of fresh garlic if necessary, though fresh is strongly preferred

Tips

• Use high-quality San Marzano tomatoes or the ripest seasonal tomatoes available; they make the most difference in flavor
• Do not over-stir or cook too vigorously, as gentle simmering preserves the tomato's fresh character
• Save pasta cooking water to thin the sauce if it becomes too thick—the starch helps it cling to pasta
• Make a double batch and freeze in ice cube trays for convenient portions to use throughout the month

Pomodoro sauce represents the essence of Roman cucina romana, historically emerging as a staple in the 18th century when tomatoes became widely available in Italy. Its simplicity—requiring no cream or meat—reflects the resourceful cooking traditions of working-class Rome, where quality ingredients and restraint are valued above complexity.

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