Pomodoro Sauce (Sugo di Pomodoro)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Servings
6
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Calories
66 kcal
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Course
Main Course
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Cuisine
Italian
Pomodoro Sauce (Sugo di Pomodoro)
Description
The recipe starts by gently frying crushed garlic in extra virgin olive oil just until it begins to turn golden, releasing its aroma without burning. Whole peeled San Marzano tomatoes, prized for their flavor, are added carefully with a pinch of salt, and the mixture simmers uncovered for 30 to 40 minutes or longer. This slow cooking reduces the sauce and intensifies the tomato flavor.
The softened tomatoes are then pureed to create a smooth texture. Fresh basil leaves are torn and stirred into the sauce before final seasoning adjustments with salt. The sauce's bright acidity and herbaceous notes from basil make it well suited as a topping for pasta.
Traditionally, Parmesan cheese is not sprinkled over pasta with pomodoro sauce in Italy but may be stirred in occasionally. The recipe stresses the importance of choosing quality tomatoes since the sauce's quality depends heavily on this component. Salt is added gradually throughout cooking to develop balanced flavor.
Ingredients
- 3 tablespoons olive oil extra virgin
- 5 cloves garlic crushed
- 1 (28 oz) can San Marzano Tomatoes whole, peeled
- salt to taste, sea salt
- 10-12 basil or to taste, fresh leaves
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds or until garlic barely begins to become golden brown.
- Carefully add whole tomatoes and a little salt and lower the heat. Simmer, uncovered, for 30-40 minutes (or longer). When tomatoes are soft, use an immersion blender to blend tomatoes until smooth.
- Tear basil into smaller pieces and add to the sauce. Add more salt to taste. You want to add salt until it balances out the bright, acidic flavor of the tomatoes.
- Remove from heat and toss with your favorite pasta.
Notes
- Choose high-quality tomatoes like San Marzano or fresh tomatoes to ensure good sauce flavor.
- Add salt gradually during cooking to balance acidity; taste as you go for best results.
- Traditional Italian serving usually does not include grated Parmesan sprinkled on top, though you may stir some in if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1mg | 0% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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