Quick Pomodoro Sauce
This tomato sauce recipe is a pantry essential that elevates any dish with its rich flavor and versatility. It starts with blending whole peeled tomatoes to create a textured purée. The garlic adds a fragrant kick while simmering in olive oil, infusing the sauce with savory notes. A hint of sugar balances out the acidity to create a well-rounded and delicious base. Perfect for pouring over pasta, pizzas, or as a dipping sauce, this homemade tomato sauce can be made ahead for convenience.
— Constant Cookbook
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 1/2 olive oil
- 2 garlic cloves, chopped
- 1/4 sugar
- Kosher salt
Instructions
- Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.
- DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
Yield
3 cups
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