Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Classic Tomato Sauce (Pomodoro)
A bright, garlicky Italian tomato sauce simmered with basil and olive oil, perfect for pasta, pizza, and braises.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Warm the olive oil in a saucepan over medium heat and add the sliced garlic.
- 2
Cook gently until the garlic is fragrant and just golden, about 1 minute.
- 3
Add the crushed tomatoes, salt, sugar, and red pepper flakes, stirring to combine.
- 4
Simmer uncovered over low heat for 25 to 30 minutes, stirring occasionally, until thickened.
- 5
Tear in the basil leaves, simmer 2 more minutes, and adjust salt to taste.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving85
Calories
1 g
Protein
6 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pomodoro sauce is one of Italian cooking's simplest tomato sauces, built on just a handful of ingredients specifically because its quality depends entirely on the tomatoes rather than on a long list of additions, and San Marzano tomatoes are frequently singled out for their low acidity and naturally sweeter flavor.
Listahan note
This version cooks the garlic in the oil only until fragrant, well before the tomatoes go in, since garlic left in a hot pan any longer turns bitter and works against the sauce's simplicity.
Technique cues
- Slicing the garlic thin rather than mincing it lets it cook gently in the oil without burning as easily, since thicker slices brown more slowly and evenly.
- Cooking the garlic in the olive oil only until fragrant and lightly golden, a minute or so, keeps it from turning bitter, which happens quickly once garlic starts to brown too far.
- Crushing the canned San Marzano tomatoes by hand rather than pureeing them keeps some texture in the finished sauce rather than a completely smooth puree.
- A small pinch of sugar balances the tomatoes' natural acidity without making the sauce taste sweet, a common adjustment since canned tomatoes vary in acidity batch to batch.
Kitchen flow
- Parallel prep
- Have the main dish nearly ready before finishing Classic Tomato Sauce (Pomodoro) — most sauces are best made just before serving, not held and reheated. This one leans on the canned San Marzano tomatoes. Everything else is quick — the simmer is the one step that takes real time.
- Make-ahead
- Classic Tomato Sauce (Pomodoro) keeps well made ahead — refrigerate it and gently rewarm or bring to room temperature before serving. This one leans on the canned San Marzano tomatoes. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Refrigerate leftover Classic Tomato Sauce (Pomodoro) in a sealed jar and use within the week — most sauces like this hold their flavor well. This one leans on the canned San Marzano tomatoes. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Classic Tomato Sauce (Pomodoro) with a splash of water right after cooking — it lifts the fond before it dries on and prevents scrubbing later. This one leans on the canned San Marzano tomatoes. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 tablespoons extra-virgin olive oil
Richness and texture
Purpose: tablespoons extra-virgin olive oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 cloves garlic, thinly sliced
Aromatic base
Purpose: cloves garlic, thinly sliced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
28 ounces canned San Marzano tomatoes, crushed
Acid and brightness
Purpose: ounces canned San Marzano tomatoes, crushed balances richness and keeps the finished dish lively.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 teaspoon fine salt
Flavor support
Purpose: teaspoon fine salt supports the balance of Classic Tomato Sauce (Pomodoro) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 teaspoon sugar
Sweetness and aroma
Purpose: teaspoon sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- The sauce is meant to simmer only briefly, since a pomodoro's identity depends on tasting fresh and bright rather than long-cooked and deeply reduced like a Sunday gravy.
- A few whole basil leaves added near the end and removed before serving perfume the sauce without turning it green or bitter from overcooked herbs.
- The sauce freezes well in portions, making it practical to have on hand for a quick pasta dinner.
Ingredient swaps
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the canned San Marzano tomatoes.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the canned San Marzano tomatoes.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
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