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Close up of a white plate of spaghetti with pomodoro sauce.

Pomodoro Sauce

 My Italian family's recipe for the best pomodoro sauce, or classic Italian tomato sauce.
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Cook Time 2 hours 30 minutes
Active Time 40 minutes
Total Time 3 hours 10 minutes
Course Sauce
Cuisine Italian

Ingredients
  

  • 1 onion medium
  • 1 carrot
  • 1 celery stalk
  • 1/3 cup olive oil extra virgin
  • 10-15 fresh basil leaves
  • 1-2 cloves garlic optional
  • pinch red chili flakes optional
  • 2- 28 cans whole crushed peeled tomatoes

Instructions
 

  • Heat a pan, preferably heavy-bottomed or enameled cast iron skillet, over medium heat with the olive oil.  Finely chop the onion, carrot and celery and add to the olive oil. Sautèe the soffritto, stirring occasionally for 15-20 minutes until the vegetables are translucent.
  • If you have decided to use garlic, add it to the last two minutes of cooking. If you are adding red chili flakes, add them to the last minute of cooking.
  • Add the canned tomatoes with 1 cup of water and bring to a simmer. Gently simmer over low heat, uncovered until thickened and dark red, stirring every so often. This can take anywhere from 1 hour but up to 3 hours. The longer you cook it the better (Italians cook their sauce all afternoon if they have time). Add extra water if you notice the sauce is sticking to the bottom or becoming too thick. The amount of water you add will depend on your heat source and for how long you are cooking the pomodoro sauce.
  •  Add 10-15 fresh basil leaves in the last 15 minutes of cooking.
  • If you like a smooth pomodoro sauce, strain the pomodoro sauce with a food mill. If you prefer a more full-bodied pomodoro sauce, leave as is and either freeze, can or refrigerate when cooled to room temperature.

Notes

Notes and Tips For Making The Best Pomodoro Sauce:
  • Be careful not to burn the soffritto or garlic, if using. 
  • Keep the pomodoro sauce simmering gently and slowly. You do not want a rapid simmer or it can dry out too quickly.
  • Stir the pomodoro sauce from time to time to keep it from sticking.
  • Don’t be afraid to add more water if it’s sticking to the bottom of the pan. It’s normal to add different amounts of water (it depends on the heat, tomatoes used and cook time). 
  • Consider doubling or tripling the recipe. In that case, use an extra large pot with high sides.
Keyword authentic
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