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Pomodoro Sauce


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  • 1/4 cup olive oil
  • 3 garlic cloves, crushed
  • 3 16-ounce cans of peeled, whole Italian plum tomatoes, such as San Marzano
  • 1 teaspoon Sicilian oregano (optional)
  • 1 teaspoon salt (or to taste) Today's food marathon begins with what
  • 1 teaspoon freshly ground black pepper


Servings 6
Adapted from


Step 1

Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano (if using), salt, and pepper.

Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste. Makes six one-cup servings.


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