Pomodoro Sauce

Pomodoro Sauce


This base sauce is adaptable to many recipes due to its simplicity. Remember to find the best quality tomatoes for the best outcome.
  • Serves: 5 cups
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 24,971
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Steam Frying the Aromatics

• 1/2 cup white onion, diced
• 3 cloves of garlic, thinly sliced
• 1/2 tsp chile flakes (optional)
• 1 carrot, finely grated (optional if tomatoes are not sweet)
• 1/4 cup vegetable stock


First, gather and prepare your mise en place.

Next, preheat a large fry pan over medium-high heat and then dry sauté the onions until they start to soften and brown slightly. At this point, add the garlic and let cook for 30 seconds or so.

If using, add the chile flakes and carrots at this stage as well.

At this point, add vegetable stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.

Step 2: Finishing the Sauce

• 5 cups heirloom tomatoes, cored and small–diced
• freshly ground black pepper, to taste
• 6 to 8 leaves fresh basil, torn


To finish the sauce, add the tomatoes and cook on medium–low heat for 20 to 25 minutes — tossing or stirring to be sure they do not stick. Add freshly-ground black pepper and remove from heat.

Lastly, add the fresh basil and stir to evenly combine.


  • Jenna L
    Jenna L
    What are some different ways to use this sauce? Would you just add Different seasonings after you make this base or part way through the tomatoes cooking?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Jenna. You could use this with pasta, as a warm bruschetta, over polenta, as the finishing sauce for lasagna, eggplant parmesan or even with spaghetti squash. I am sure there are plenty of other uses as well. Let us know what you end up making! Lauren
  • Jacqueline B
    Jacqueline B
    Can this sauce be frozen?
  • Char N Rouxbe Staff
    Char N
    Hi Jacqueline: Thanks for writing. Yes, this pasta sauce can be frozen. Remember to label and date the container. It should be used within 4-6 months from freezing date for best results. This recipe is great for batch cooking, and a great staple to have on hand in the freezer. Thanks, Char

Leave A Comment

Please login or join the Rouxbe community to leave a comment.