Chef Greg’s Simple pomodoro Sauce Recipe
Yield: 1.5-2 quarts
Pomodoro sauce is a simple yet incredibly versatile Italian tomato sauce that serves as the perfect base for countless dishes. Unlike traditional marinara, which often includes carrots, celery, and herbs, this streamlined version focuses on just a few key ingredients—sweet San Marzano tomatoes, onions, garlic, fennel seeds, and a touch of chili for depth. Quick to prepare and lightly simmered to preserve freshness, the sauce is then puréed and strained for a silky-smooth texture. As demonstrated in the video, Pomodoro sauce is a must-have staple for any home cook, ideal for elevating pasta, meatballs, seafood, and more. Best of all, it stores well in the fridge for weeks, ready to transform weeknight meals with minimal effort.
| Ingredients | Instructions |
|---|---|
| • 8 oz Spanish onion, medium-diced • 1 tsp fennel seed • 1/4 tsp crushed red chili • 4 oz olive oil • 2 tsp chopped fresh garlic | 1. Sweat onions: Sweat onions in olive oil with garlic, fennel seed, and crushed red chili until soft. |
| • 2 (20 oz) cans San Marzano tomatoes in puree (or 3 lbs fresh cherry, Roma, or homegrown tomatoes) | 2. Add tomatoes: Add tomatoes. Bring to a simmer over high heat, stirring occasionally. |
| 3. Finish & Store: Once simmering, turn off the heat. Puree the sauce, then strain it. Use in meat mixes like meatloaf, meatballs, or grape leaves. Store in an airtight container at 39°F or colder for 2-3 weeks. |