Description
A classic Italian Pomodoro sauce made with authentic San Marzano tomatoes, fresh basil, and garlic, simmered to perfection in olive oil. This simple, vibrant sauce is perfect for pasta, pizza, or as a base for other dishes.
Ingredients
Scale
Tomato Base
- 1 can (28 oz) San Marzano tomatoes
Seasonings & Herbs
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, torn
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
Instructions
- Heat Oil and Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Add Tomatoes: Pour in the canned San Marzano tomatoes with their juices into the skillet. Use a wooden spoon to gently break the tomatoes apart to create a chunky sauce base.
- Season and Simmer: Season the tomato mixture with sea salt and black pepper. Stir well, then reduce the heat slightly and let it simmer uncovered for 15-20 minutes to develop flavor and thicken.
- Add Fresh Basil: Just before serving, stir in the torn fresh basil leaves to bring a fresh, aromatic note to the sauce.
- Adjust and Serve: Taste the sauce and adjust seasoning if needed. Serve warm over your favorite pasta or use as a delicious pizza sauce base.
Notes
- Use authentic San Marzano tomatoes for the best flavor and sweetness.
- Simmering time can be adjusted to achieve your desired sauce thickness.
- Fresh basil should be added at the end to preserve its bright flavor.
- This sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
