Homemade Pomodoro sauce is perfect for so many italian dishes! It has a great flavor and it’s the key to a nice italian meal. I use this sauce when making pasta, spagetti and meatballs, lasagna, ziti, sausage and peppers, pizza, or even over a white, flaky fish. Add some nice italian bread and it is the perfect way to make a hearty, filling meal. Feel free to freeze this sauce, or refrigerate the leftovers to make meatball subs the next day!








1/2 cup extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
4 tablespoons oregano
2 tablespoons fresh thyme, chopped
1 tablespoon sugar
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, with liquid
1 can tomato paste
salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces
1 pound pasta, any type! (optional)

Special Equipment: Soup Pot with Glass Lid

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and season with salt, sugar and pepper. Cook until the sauce is thick, about 15 minutes and add in the paste. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Cook the pasta in boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the sauce garnish with basil leaves and fresh parmesan cheese.

Serves 4

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Filed under: Entree • Pasta • Quick Recipes

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