This sauce is super versatile, quick and easy to make, can be made in advance, frozen in small batches and warmed up as needed. It makes a delicious sauce for pasta, veggie noodles, vegetables, eggs.
The word pomodoro means tomato, and this is the most basic tomato sauce you can make. And while it only has a few ingredients, it is definitely full of flavor. This week I made a double batch, used on pasta and zucchini noodles primavera and froze the rest in quart sized containers.
Pomodoro Sauce
Ingredients
- 3 garlic cloves, finely chopped
- ¼ cup extra virgin olive oil
- 2 28 oz cans, whole peeled plum tomatoes
- 1 tsp salt
- ¼ tsp black pepper
- pinch red pepper flakes
- 1-2 tbs fresh basil
Instructions
- In a large saucepan, heat olive oil over medium heat.
- Add garlic, reduce heat to low, sauté until garlic is softened, but not brown.
- Pour tomatoes into a bowl and squeeze with hands to break up. Add tomatoes and juice to the pan. If prefer, pulse several times in a blender rather than using hands.
- Add salt, pepper and red pepper flakes.
- Simmer on low and let simmer for 40-45 minutes until thickened. If starts to become too thick, add water, a few teaspoons at a time.
- Taste for seasoning and add if needed. Option to add a few pinches of oregano.
- Use on your favorite pasta or vegetables and top with fresh chopped basil.
Notes
Nutrition
Calories: 183kcal
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