Pomodoro Sauce

Total Time:
12 min
Prep:
5 min
Cook:
7 min

Yield:
4 servings

Ingredients
  • 2 garlic cloves, minced
  • 2 tablespoons onion, diced
  • 2 tablespoons olive oil
  • 2 tomatoes, chopped
  • 3 tablespoons fresh herbs (oregano, basil, parsley), chopped
  • Salt and pepper, to taste
  • Pinch sugar
Directions

In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.


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    LOVED IT! YES VERY TASTY!
    This is my first comment on here, and I had to do it because this was sooo delicious and easy (and I think one unfair low rating has brought its overall score down. 
     
    This was incredibly flavorful and delicious, and I'm usually not a huge olive oil fan. I served it immediately warm, but I can also see this being great cold. And I served over ravioli, but I think it's flavorful enough to put over a simple bowtie or shell pasta. 
     
    Only minor change: I didn't have fresh herbs so used half the amount in dried. I'm sure fresh is far better, but it is still a fine substitution if you don't have enough, I think.
    Delicious! I loooove the fresh taste and the wonderful combination of fresh herbs. It is suuuper easy and provides for such a lovely presentation. Thank you Tyler!!!
    ok folks, I too am a Pro...I decided to use chicken with this...so I used garlic paste on the chicken with salt and pepper...I scored the underside of the breasts (nice touch and speeds up cooking...no juices don't get lost) So, after carmelizing the chicken in the med/hi heat pan (this would also be Fantastic with shrimp!!!) remove from pan set aside to rest. Now steam clean the pan only (Tyler's trick...take a paper towel wet it with hot water wipe out the pan just a bit to get any burnt/over carmelized garlic paste out) then put it right back on the burner...add about 2-3 Tbsp Olive oil, the throw in the sliced garlic and finly chopped shallots instead of onions, add a pinch of salt...sautee just until garlic turns golden 2mins or so, then hit it with about a 1/2 cup dry white wine! (remember the wine will stop the garlic/onions from browning ...let it reduce about 1 1/2 -2 mins on med. hi heat toss in a smidge of unsalted butter 1/2 -1Tbsp sauce will have a velvety finish...then juice from 1/2 lemon, add the tomatoes 1-2mins more cooking then add basil...finally toss in cooked linguini and top with sliced chicken...slice it on the bias for a beautiful presentation! Can to with Fresh basil and serve with peasant garilc bread...
    First time I made Pasta Pomodoro, and everyone loved the flavor of this really simple sauce. Doubled the recipe and went a tad heavier on the garlic. Next time I'd add more fresh basil...great!
    This recipe is awesome!! It's light and refreshing and bursting with flavor!!!
    Easy and VERY tasty! Will make it again for sure, but will double it. Doesn't make much.
    Very chunky and not to bad on the heartburn. Even my meat sauce loving family loves this recipe. They no longer ask for the double meat spaghetti sauce. Fantastic is the only word to discribe it.
    This recipe helped give me a basic formula the first time I tired to make a simple capellini pomodoro. I doubled eveything (though only 3 T instead of 4 T olive oil) and used mostly basil, with a little parsley. I also used shallots--minced--instead of onion, and this was a nice touch. I also did it with onion a second time--minced--and that was fine too. The key, of course, is in having the right tomatoes--ripe but firm, not mushy. In doubling the recipe, I had enough for a large plate for my husband and myself. We finished it off.
    Nice start, but, how many tomatoes??
    The recipe above says 2, but I just use a can of diced tomatoes.
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    Not what you're looking for? Try:

    Basic Tomato (Pomodoro) Sauce

    Recipe courtesy of Dave Lieberman