How are you, Paulina Cocina friends?! We hope you're doing well and eager to cook something delicious and homemade, like the pomodoro sauce we're bringing together today.
If there's one thing Italians do well (besides pizza, pasta, and hand gestures), it's pomodoro sauce . But beware, this isn't just any tomato sauce. No, ladies and gentlemen. We're talking about a pomodoro sauce recipe steeped in history, technique, and a flavor that will win over palates.
In this article, we'll break down every detail: what goes into pomodoro sauce , which cut of pomodoro is best, the best tomatoes for an Italian pomodoro sauce , and even which dishes it pairs best with. Because if we're going to make pomodoro sauce, let's make it right. Andiamo!
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About the pomodoro sauce
Pomodoro sauce is the foundation of Italian cuisine. Its simplicity is its greatest strength: tomatoes, garlic, olive oil, salt, pepper, and basil . But don't be fooled, because simple isn't always easy.
For a pomodoro sauce recipe , you need to understand cooking times, choose the right ingredients , and respect the art of patience. Don't rush the heat or use just any kind of tomato.
History of Italian pomodoro sauce
Like every classic recipe, this sauce has its history. Although tomatoes arrived in Europe in the 16th century from America, it wasn't until the 18th century that Italians adopted them with love and devotion . First as simple sauces and then as a fundamental part of their pasta.
original Italian recipe for pomodoro sauce is said to have been written in 1692 in a Neapolitan cookbook . Since then, it has become a staple in Italian cuisine.
6 characteristics of the pomodoro sauce that we love
- Simplicity: You only need tomatoes, garlic, olive oil, basil and salt.
- Good texture: Although it is not as thick a sauce as Bolognese sauce , which contains minced meat, the pomodoro sauce has body .
- Fresh flavor: The tomato is the absolute protagonist of the pomodoro sauce recipe .
- Short cooking time: Unlike other sauces, it cooks quickly to preserve the flavor and freshness of the tomato .
- Versatility: Goes well with pasta, pizza recipes , meats and even fish.
- Authenticity: It is important to use good tomatoes, preferably fresh.
Why the pomodoro sauce recipe is special
Unlike other tomato sauces, Italian pomodoro sauce is made with fresh ingredients and a specific technique. No frying garlic until brown or boiling the sauce until it's dry.
The secret is achieving the balance between the acidity and sweetness of the tomato , the right amount of olive oil and the final touch of basil.
Difference between pomodoro sauce and other tomato sauces
Tomato sauce stands out from other tomato sauces for its simplicity and freshness . Unlike marinara sauce, which contains onion and oregano and takes longer to cook, tomato sauce takes less time to maintain the natural tomato flavor.
It's also not as elaborate as Bolognese , which incorporates minced meat and requires hours of cooking to develop its depth of flavor, or as Arrabbiata, which is characterized by its spicy touch thanks to the addition of chili.
However, like pomodoro sauce, filetto sauce is quite similar, as it is a light and simple sauce, with some small differences in its composition, such as the addition of capers .
The best tomato for making an authentic Italian pomodoro sauce
The king of tomatoes for this sauce is the San Marzano . Native to the Campania region (southern Italy), these tomatoes have a naturally sweet flavor, a thin, easily peeled skin, and few seeds, making them the ideal choice for a smooth and balanced sauce.
If you can't find San Marzano tomatoes, plum tomatoes are an excellent alternative. They also have a fleshy texture and a good balance of acidity and sweetness, making them suitable for an authentic pomodoro sauce recipe .
If using or vine tomatoes to blanch, peel, and remove the seeds to avoid excess liquid and an overly acidic flavor.
Seasonings and herbs that enhance the flavor of pomodoro sauce
- Fresh basil: The essential contribution of basil gives this sauce its identity.
- Garlic: In the right amount, and it is very important to cook it a little, so that it gives flavor to the sauce .
- Extra virgin olive oil: Like every Mediterranean recipe, olive oil plays a key role .
- Salt and pepper: In balance , as always. The pepper can be black, white, or a mixture of both.
The best recipes to enjoy with pomodoro sauce
- Spaghetti: The classic Italian combination of noodles with tomato sauce . And if we're talking homemade noodles, even better!
- Potato Gnocchi: The pasta from the 29 is very soft and light with this Italian sauce .
- Milanesa alla napolitana : A good Milanese with tomato sauce and cheese.
- Homemade Pizza: This sauce is perfect to enjoy on a good pizza with homemade dough .
7 secrets to making the best pomodoro sauce
- Use fresh, ripe tomatoes: If you can't get fresh ones, use whole canned tomatoes or a bottle of crushed tomatoes.
- Peel and seed tomatoes: Make a cross with a knife and submerge them in boiling water for a few seconds to peel them faster. Removing the seeds helps reduce their acidity.
- Don't overcook: Don't cook the sauce for more than 30 minutes. Unlike other sauces, the idea is to make it fresh and light , yet full-bodied.
- Always fresh : Use fresh garlic , not powdered garlic. Garlic's flavor is essential in the pomodoro sauce recipe.
- Add the basil at the end : To retain its aroma and color.
- Don't overdo it with seasoning: A little salt, pepper, and olive oil is enough.
- Rest: If possible, let it rest for a while before serving the pomodoro sauce, so that the flavors can settle.
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Pomodoro sauce recipe
Yields: 4 portions.
Preparation time: 35 minutes.
Ingredients
- 1 kg of San Marzano or perita tomatoes.
- 3 garlic cloves.
- 4 tbsp olive oil.
- Salt and pepper to taste.
- Fresh basil leaves.
How to make pomodoro sauce step by step
- Make a cross at the bottom of the tomatoes and submerge them in boiling water for 30 to 45 seconds, until the skin begins to peel off. Remove the tomatoes from the boiling water and immediately submerge them in a bowl of cold or ice water for 1 minute. This will help the skin peel off more easily.
- Remove the tomatoes from the water, peel them, and optionally remove the seeds if you want a smoother sauce. Cut them into cubes.
- In a frying pan, heat the olive oil over medium heat and cook the sliced or finely chopped garlic, making sure it doesn't over-brown.
- Add the chopped tomatoes and cook over low heat for 20 to 30 minutes, stirring occasionally until the desired texture is achieved.
- Season with salt and pepper and add the fresh basil leaves. You can leave them whole and remove them before serving, or chop them just before adding them.
- Turn off the heat and let it rest for a few minutes before using.
