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Basic Tomato (Pomodoro) Sauce

Basic Tomato (Pomodoro) Sauce

Preparation

Step 1


In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.


Step 2


Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt to taste.


Step 3


Meanwhile, cook pasta in boiling, salted water until al dente. Drain.


Step 4


Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.


Step 5


Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.







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Ingredients

  • 5 tbsp olive oil, plus extra for garnish

  • 12 cloves garlic, thinly sliced

  • 6 (800g) tinned chopped tomatoes

  • 2 1/2 tsp granulated sugar

  • Salt

  • 500g gemelli pasta or other similar shape

  • 1 small bunch fresh basil, chifonnade, for garnish

  • 1 (250g) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

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