When it comes to classic Italian sauces, the debate often boils down to pomodoro sauce versus marinara. Both are tomato-based and beloved staples in Italian cuisine, but they each bring something unique to the table. So, what sets them apart?
Pomodoro sauce is all about simplicity. It’s smoother, thicker, and lighter in color than marinara, with a fresh, bright flavor that lets the tomato shine. Crafted with just a few ingredients like garlic and basil, it embodies the essence of less-is-more. On the other hand, marinara sauce takes a more robust and rustic approach. It’s chunkier, thinner, and deeper red, with a heartier taste thanks to the addition of herbs like oregano, bay leaves, and a touch of red pepper flakes.
For me, the choice is clear when I’m serving my incredible meatball. The lighter, fresher flavor of pomodoro sauce provides a perfect contrast to the savory richness of the meat. It’s a pairing that creates perfection.
The best part? This pomodoro sauce recipe is quick, easy, and undeniably packed with vibrant tomato goodness. Let’s dive into this Italian classic and whip up a sauce that screams “tomato” in the best way possible!
Making Pomodoro Sauce
Saute the garlic in olive oil over medium heat for 3-4 minutes until it turns light brown . Strain out the garlic and discard, lower the heat to low, then add the chopped tomatoes and salt. Stir.
Use an immersion blender to reduce the sauce to a rough consistency, but eliminating any chunks of tomato. Simmer for 15 minutes until the sauce thickens. Taste and adjust salt if necessary.
Turn off the heat, fold in the minced basil, cover and let it rest until ready to use, or place in an airtight container and refrigerate for up to four days.
Pomodoro Sauce
Classic Italian tomato sauce with olive oil, garlic and basil
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Ingredients
- 1/4 cup olive oil
- 6 large garlic cloves- peeled and smashed
- (2) 28-ounce cans whole san Marzano tomatoes – roughly chopped
- 1/4 tsp sea salt – plus more to taste
- 1/4 cup minced fresh basil, oregano, parsley or combination of the three
Instructions
- In a large pot over medium, heat the olive oil until shimmering. Add garlic cloves and sauté until lightly browned, about 3–4 minutes, then remove the garlic with a slotted spoon and discard
- Reduce to medium low heat and add the tomatoes and salt. Use an immersion blender to blend the sauce to a rough consistency, leaving some texture
- Bring the sauce to a boil. Reduce to a simmer, stirring occasionally until the sauce has thickened – about 15 minutes. Taste and add salt if needed