Photo: Basic Tomato (Pomodoro) Sauce Recipe
Ingredients
- 5 tablespoons olive oil, plus extra for garnish
- 12 cloves garlic, thinly sliced
- 6 (28-ounce) cans chopped tomatoes
- 2 1/2 teaspoons sugar
- Kosher salt
- 1 pound gemelli pasta or other similar shape
- 1 small bunch fresh basil, chifonnade, for garnish
- 1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish
Directions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
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By petuniaon_431232
Huntingdon Vall...
on October 12, 2011
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Not the best.
By Amy5811
Gainesville, FL
on October 12, 2010
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Easy and simple. I made only a third of the recipe and it worked well. Very fresh tasting.
By pdcoyne_12162685
Encinitas, 43
on September 20, 2009
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Use cans of whole italian pomodoro tomatoes. Progresso whole Italian tomatoes taste best. I have no interest in the company. They have the best tasting tomatoes. Use at least 2 cans to serve 4 people. I usually use 4 cans and freeze the extra tomato sauce for next time. The sauce often tastes better the second time you heat and serve it. Do not chop or dice or the tomatoes. Do not put the tomatoes in a blender. Keep them whole. You can use a potato masher to squish the tomatoes once you put them into a large pot. Add 1 small can of plain normal Italian tomato paste for every two cans of whole tomatoes. Add some fresh basil. Add one teaspoon of salt and one teaspoon of sugar for every 2 cans of tomatoes. Add two cloves of garlic for every can of tomatoes. Take the clove, remove the shell and put the naked garlic on a cutting board. Take a large wide knife and use the flat edge to smash the clove of garlic. Then mince the glove using the large knife. Scoop up the garlic with the knife and put into the large pot. Do not add any olive oil to the sauce. Add a box of fresh sliced mushrooms to the sauce if you like. Cook in large pot, simmer so it barely bubbles for 2-4 hours. The longer the better.
The true old fashioned way is to put the tomato paste in the pot, and caramelize the tomato paste first. Then add the whole tomatoes. However, I just add it all together and it tastes fine.
My grandmother used to brown sweet Italian sausage at the bottom of the pot first. Take out the excess fat. Replace the sausage and then follow the recipe as above. She would also add a pork bone. This sauce tastes the best, but the meatless sauce may be healthier.
The meatless mushroom sauce is the best marinara sauce you will ever taste.
Read all 8 reviews