WebThis fresh tomato recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months so you can pull out pasta or pizza …
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This Pomodoro sauce is made with fresh, flavorful ingredients. For this recipe, you will need Extra virgin olive oil, Garlic cloves, Yellow onion, a can of Whole peeled tomatoes, Sugar, Kosher salt, and Basil leaves. Pomodoro sauce may have similar ingredients to marinara, but the big difference is in their textures.
Pasta al pomodoro can be made with tomato purée, but Italians often make it from scratch. In summer, when we are lucky enough to find fresh tomatoes at the market, we eat this pasta regularly. In fact, many people still make enough tomato sauce to last through the winter. The right tomatoes are fundamental in making a good sauce.
Pomodoro sauce is usually a thicker sauce so you want to cook out the liquids and let them evaporate. The sauce flavor will also be richer if you let the liquids cook out. Avoid a blender explosion! When heat is trapped in a blender, it builds pressure that may cause the lid to pop off unexpectedly.
Pomodoro sauce isn’t really chunky; it’s thicker. The ingredients are minced and cut small so that the sauce has a smooth texture, though it’s not thin or liquidity as marinara is. This is because it is not made with tomato paste or sauce, but rather with pureed tomatoes.