Pomodoro Sauce

Pomodoro Sauce

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

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4
Calories 183 kcal


  • 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


  • 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.



Calories: 183kcal
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