Authentic Pomodoro Sauce
Pomodoro sauce means tomato sauce (Pomodoro means tomato in Italian). The traditional Italian recipe for a pomodoro tomato sauce is to “Keep it Simple”. Using the sweetest tomatoes, simmering to the perfect thickness, adding the perfect balance of salt and THAT’S IT!
A tomato sauce can be used as a base for many Italian pasta sauce recipes by adding other ingredients but the pomodoro remains a basic simple sauce that can be used as a pizza sauce or used in Lasagna and other baked pasta dishes.
I'm always raving about San Marzano tomatoes. They are claimed to be the sweetest tasting in the world and they can only be called San Marzano when they are grown in the San Marzano region of Italy. At least as far as the Italian DOP is concerned. That wonderful soil that has the contribution of Mount Vesuvius is the reason why. They are a must in any pasta sauce made with tomatoes. Check out my canned tomato comparison for a list of some of the best canned tomatoes available to you for making the perfect tomato sauce recipe.
Here I used a 13oz can of crushed San Marzano tomatoes, but you can use a couple of cans or more, depending on how large of a batch you plan on making. Begin by putting them into a blender and blend until smooth on low so you don't create a lot of air. This will assist in creating a smooth consistency once the tomatoes have boiled off all the excess water that is naturally contained in the tomato. Using the following ingredients and you are well on your way to making your basic pomodoro/tomato sauce.
- 2 cloves of garlic (optional)
- Olive oil for the pan
- Salt to taste
- THAT'S IT
Pomodoro Sauce Preparation:
Sautee' the garlic in a pan with a coat of olive oil at medium heat until tender. (optional) I do not use garlic in my pomodoro. I keep it simple!Slowly add the pre-blended San Marzano tomatoes and simmer for about twenty to forty minutes, depending on how large a batch you are making. One 13oz can will probably only take twenty minutes. A larger batch of two to three cans will take longer, up to forty minutes.
You'll see the tomatoes start to boil and create a foamy top in your pan. That is the water content in the tomato start evaporating and that is how the sauce becomes thicker.
When you see the pomodoro sauce has a nice thick consistency, one that you would be happy to pour over a plate of freshly made pasta, then you can remove the sauce from the heat.
Sometime the best tasting food is the simplest to make. Just stick to the rule of using good quality ingredients and you're already ahead of the game!
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Kira Volpi
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