🍅 What Makes This Recipe So Good
This is my family’s favorite tomato sauce, hands down. It’s full of rich, classic flavors that instantly take me right back to our trips to Italy. Pasta pomodoro is high on the list of comfort foods in my house. Pomodoro sauce is so easy to make that I’m confident you’ll never want store-bought jarred pasta sauce again. Aside from the basil and to some degree the garlic, you can honestly keep all the ingredients you’ll need on hand so you can throw together a fresh, homemade pomodoro sauce on a moment’s notice. That’s how easy it is! Because of its mild, bright flavor, this sauce is ridiculously versatile. It’s good on literally any type of pasta, from your favorite short or long noodles to gnocchi or ravioli. You can also use it for an easy chicken parm or serve it with your favorite homemade meatballs.
👩🏼‍🍳 Chef’s Tips
One of the key characteristics of pomodoro sauce is its smooth consistency – but how do you go from whole San Marzano tomatoes to a smooth tomato sauce? Well, that’s easy! Just use an immersion blender! With an immersion blender, you don’t have to transfer the hot tomato mixture to another container. Just move the saucepan off the heat and let the mixture cool slightly, the plop the immersion blender into the saucepan and off you go! If you don’t have an immersion blender, a standard blender will work fine, but might take a little more time and effort. Blending hot mixtures in a blender can be very dangerous, so heed the notes in the recipe card below. Let the mixture cool a good bit before you start blending, and work in as many batches are you need to. The flavors of the pomodoro sauce will deepen over time, so feel free to keep your heat low and draw out the cook times if you’re not in a hurry! You can also prepare the sauce up to 24 hours before you plan to serve it. Just let it cool completely, then refrigerate it in an airtight container. Before serving, reheat the sauce on the stovetop over low heat just until it’s warmed through.
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