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Pomodoro Sauce

Pomodoro Sauce

We fell in love with this delicious Pomodoro Sauce on a recent trip through Italy. Our journey took us through Venice, Florence, Rome, and Sorrento and it seemed like everywhere we went something on the menu featured this staple sauce. Originating in Southern Italy around the late 17th to early 18th century, this iconic, traditional sauce evolved over centuries. Celebrated for it's simplicity, it's name is almost the literal translation of "pomo d’oro", which translates to "golden apple," likely referring to the yellow-orange color of early tomatoes
Our version of this versatile sauce keeps with tradition in incorporating freshly diced tomatoes, fresh garlic, and herbs to create a perfect foundation for any dish. Buon appetito!
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Prep Time 24 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 30 minutes
Servings: 1
Course: Sauces
Cuisine: Italian
Calories: 1302
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 3 cloves garlic chopped
  • 1 cup white onion finely chopped
  • 2 tbsp butter
  • 2 tbsp tomato paste
  • 2 cups tomatoes diced
  • 3 bay leaves
  • 5 1/2 cups passata (tomato puree)
  • 1 1/2 tsp Kosher salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp chili flakes
  • 1 tsp sugar
  • 1/2 tsp black pepper freshly ground

Equipment

  • large Dutch oven (or pot)
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and chop garlic, peel and finely chop onion, dice tomatoes, measure and separate all ingredients.
Cooking + Assembly
  1. Heat oil in a large Dutch oven over medium-low heat. Add onions and garlic and cook until translucent - about 4 minutes - stirring frequently with a wooden spoon.
  2. Add butter and allow to melt. Add tomato paste and allow to incorporate with the other ingredients for 2 minutes, stirring frequently.
  3. Add all remaining ingredients, bring to a boil, cover, reduce heat and allow to simmer for 1 hour, stirring occasionally.

Notes

  • A can of diced tomatoes can be substituted for fresh without significantly impacting the overall flavour.
  • I've used dried herbs here, but fresh is preferred if you plan to eat the sauce right away.
  • Add a tsp of fresh lemon juice to extend the fridge life of this sauce a bit longer.