pomodoro sauce

Italian Herb Meatballs with Pomodoro Sauce

Italian Herb Meatballs

bread crumbs

Parmesan cheese

tsps Italian Herb

salt

tsp McCormick® Pure Ground Black Pepper

tbsps milk

tsps Garlic

beef

onion

Pomodoro Sauce

olive oil

(28 oz) crushed tomatoes

tsp sugar

tsp salt

step 1

Preheat oven to 350°F. For the Meatballs, mix bread crumbs, Parmesan cheese, Lightly Dried Italian Herbs, salt and pepper in large bowl. Add egg, milk and Garlic Paste; mix well. Add ground beef and onions; mix well. Shape mixture into 1-inch meatballs (about 30). Place on foil-lined 15x10x1-inch baking pan.

step 2

Bake 15 to 20 minutes or until cooked through.

step 3

Meanwhile, for the Pomodoro Sauce, heat oil in medium saucepan on medium heat. Add Garlic Paste; cook and stir 30 seconds or until fragrant. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Add meatballs to sauce. 

step 4

Serve meatballs and sauce over cooked pasta and sprinkle with additional Parmesan cheese, if desired. 

This quick and easy classic Pomodoro sauce is loaded with rich tomato flavor and comes together in under 45 minutes.

Simple Pomodoro Sauce Recipe

tomatoes tomatoes

½ peeled and finely minced/grated yellow onion

garlic

basil leaves

sea salt and pepper

pasta

Add the tomatoes to a blender or a food mill and blend until smooth.  Set aside.

Add the olive oil to a large pot over low heat and add in the onions and garlic and cook until translucent, about 10 minutes.

Pour the pureed tomatoes and stew over low to medium heat for 30 minutes.  SEE NOTE.

Finish by stirring in basil, salt, and pepper.

Toss with pasta and parmesan cheese, or serve with any other dish.

https://www.youtube.com/watch?v=_adBje4G454

If you are looking for a delicious tomato sauce for your pasta or Chicken parmesan, then look no further then this Pomodoro Sauce Recipe that comes together in under 45 minutes.

Ingredients for this recipe:

• 5 pounds or of peeled fresh tomatoes or 3 28-ounce cans of San Marzano whole peeled tomatoes
• 2 tablespoons olive oil
• ½ peeled and finely minced/grated yellow onion
• 4 finely minced/grated garlic cloves
• 12-15 fresh basil leaves
• sea salt and pepper to taste
• cooked pasta

Serves 10

Prep Time: 5 minutes

Cook Time: 45 minutes

Procedures:

1. Add the tomatoes to a blender or a food mill and blend until smooth.  Set aside.
2. Add the olive oil to a large pot over low heat and add in the onions and garlic and cook until translucent, about 10 minutes.
3. Pour in the pureed tomatoes and stew over low to medium heat for 30 minutes.  SEE NOTE.
4. Finish by stirring in basil, salt and pepper.
5. Toss with pasta and parmesan cheese or serve with any other dish.

CHEF NOTES:
• Just like any good sauce, it gets better with time, so if you’ve got it let this pomodoro simmer for a few hours to help concentrate those rich tomato flavors.
• You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
• REHEATING POMODORO SAUCE: Simply add the sauce to a medium size pot and cook over low heat until hot.  Adjust seasonings with salt and pepper.
• STORING AND FREEZING: Store the pomodoro sauce chilled and covered in the refrigerator for up to 7 days.  Pomodoro sauce freezes well and will hold in the freezer covered for up to 3 months. It will take a full day to thaw so be sure to set aside enough time if wanting to use it.

Spaghetti with Tomato Sauce Recipe » Classic Pasta Pomodoro

This is my favorite, best-ever easy recipe for authentic homemade pomodoro sauce. Serve with fresh pasta or dried, gnocchi and as a base for different Italian-style dishes (chicken parmesan, sautéed veggies, soups etc). This recipe makes approximately 1 quart of spaghetti sauce, which is sufficient for 1 lb of pasta.

Authentic Pomodoro Sauce (Fresh or Canned)

lb. (1.36 kg) fresh, ripe tomatoes

garlic clove, smashed

(50 g) finely minced shallots or onions

Salt

lb. (450 g) dried penne or spaghetti (or fresh homemade pasta)

tbsp (30 g) unsalted butter (optional)

tomatoes: tomatoes

are sauce

tomatoes

Try Butter. I love, love, love butter

Note

If using fresh tomatoes, you&#8217;ll need to blanch them first to remove the tough skins (see below). If using canned tomatoes, skip the blanching step and jump straight to cooking. You&#8217;ll need to chop them into small pieces first, and add to the pan with their juice.

Boil a large pot of water. Cut a small X on the bottom of each tomato (the skin will peel off easier). Blanch the tomatoes for 30 seconds to 1 minute. Transfer to a bowl with a slotted spoon; do not drain the pot of water. Run the tomatoes under cold water to stop the cooking process. Remove the skins with your hands- they should slip right off. Next, slice the tomatoes in half and scoop out the seeds (I do this over a bowl). Dice the tomatoes into small pieces. At this point, the blanched, chopped tomatoes can be stored in the fridge up to 4 days or frozen up to 3 months.

Save the blanching water to cook the pasta (or save it to water your plants or garden if not using right away). 

To Blanch Tomatoes:

In a large 12-inch (30 cm) skillet warm the olive oil over medium heat. Sauté the onions or shallots (if using) until soft and translucent, 5-7 minutes. Add the smashed garlic clove; cook until fragrant, 30 seconds.

Add the tomatoes to the pan. Season with salt. Give it a quick stir with a wooden spoon. Bring to a gentle boil, lower the heat and simmer until the sauce is reduced and slightly thickened, about 15-20 minutes depending on variety (the juicier the tomatoes the longer it will take to cook). Towards the end of cooking, tear the fresh basil leaves into small pieces and stir into the sauce.

To finish, remove the garlic clove. Puree the sauce with an immersion blender or regular blender to create a semi-rustic or smooth texture. Or, don&#8217;t puree at all- your choice. Your sauce. Taste and correct with more salt, if needed.

To Cook Pomodoro Sauce:

Cook the pasta according to the package instructions. Meanwhile, have your pomodoro sauce simmering and ready to go in a 12-inch pan (the pasta will finish cooking in the sauce). When the pasta is aldente, use tongs or a small strainer to transfer it into the pan. Add the butter if using, and stir well. Shave some parmesan cheese over the pasta; toss to coat. Simmer and toss for 30 seconds. Transfer your delicious pasta al pomodoro to a large serving bowl and garnish with fresh basil on top. Enjoy!

To Serve with Pasta:

This delicious and Easy Pomodoro Sauce recipe is so versatile and easy to make. The results and thick, smooth, and fresh.

Easy Pomodoro Sauce Recipe

extra virgin olive oil

oz canned whole peeled tomatoes

sugar

Chop up 1/2 a small yellow onion and mince up 2 garlic cloves.

Then add the onion and garlic to a pan filled with 1/4 cup of extra virgin olive oil over medium heat.

Stir the onion and garlic until the onion becomes translucent.

￼Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it into the tomatoes are puréed. About 5 pulses.

Now add the puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes.

Now add 1/4 teaspoon of sugar, 1/4 teaspoon kosher salt, and 5 chopped basil leaves.

Cook for an additional 5 minutes and serve over hot buttered pasta.

Create a flavorful Pomodoro Sauce in just 20 minutes! Perfect for pasta, chicken, and more, this easy recipe uses simple pantry ingredients.

Pomodoro Sauce - Small Batch

garlic (, minced)

basil

black pepper

honey (,

Start by blending a can of tomatoes, along with their juices, in a blender. Pulse until you achieve a coarse purée.Note: If using canned crushed tomatoes, no need to use the blender. The crushed tomatoes are already the right consistency.

In a medium-sized saucepan, heat the olive oil. Add the minced garlic and cook it just until it starts to turn golden brown, about 30 seconds.

Pour the tomato purée into the saucepan. Season the mixture with a sprinkle of dried basil and salt.

Stir in the honey to balance the acidity of the tomatoes.

Let the sauce simmer for about 10-15 minutes, or until it thickens slightly.

Taste and adjust the seasonings and honey as desired.

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The most viewed pomodoro sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine