This super simple homemade Pomodoro sauce is my go-to topping for pasta and pizza and it comes together in just 15 minutes! With San Marzano tomatoes, garlic, and tons of fresh herbs, it's the most flavorful tomato sauce!
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Why This Recipe Works
If you aren’t making your own tomato sauce, you are missing out! It’s insanely simple, super quick, and so much healthier than what you get in a jar. It also tastes amazing on pizza, pasta, in shakshuka, or just eating by the spoonful.
Ingredient Notes
You only need a few simple ingredients to make this light, flavorful tomato sauce!!
San Marzano Tomatoes - I always use San Marzano tomatoes which can be a bit pricier than other canned tomatoes. Pro tip: they are always cheaper at Trader Joe’s! Cento is a fantastic brand that I always use but you can substitute with whatever you prefer. However, using high quality tomatoes is what gives you that amazing flavor that needs very little added to it.
Tomato Paste - The tomato paste is optional but adds an extra depth of flavor beyond the canned tomatoes.
Olive Oil - You want to use good, high quality extra virgin olive oil for the best flavor!
Shallot - I love shallots because they have a more mild flavor than onion, but you can also substitute yellow onion if that's all you have.
Fresh Herbs - I love using fresh basil, oregano, and thyme for this sauce but you can also use dried herbs if that's all you have.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Pomodoro Sauce
Sauté some shallots, garlic, and red pepper flakes in 2 tablespoons extra virgin olive oil until fragrant and beginning to brown.
Stir in the tomato paste until combined and continue to cook for another 1-2 minutes.
Add in can of San Marzano tomatoes and crush (I just use my hands to lightly crush them), and simmer for 5-10 minutes.
Stir in the remaining olive oil, fresh thyme, and fresh basil and voila!
Note: if you want a smoother sauce, just use an immersion blender to quickly blend up all the chunks.
Use as pizza sauce, serve on pasta, or just eat by the spoonful.
Recipe FAQ's
I use canned San Marzano tomatoes because they have such a beautiful flavor. But you can also use your favorite variety of fresh tomatoes! The sauce will just have to cook a little longer.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Homemade Pomodoro Sauce
Special Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large shallot, diced
- 3 cloves garlic, minced or pressed
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 28 ounces San Marzano whole peeled tomatoes
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano
- 2 teaspoons fresh thyme
- salt and pepper, to taste
Instructions
- Sauté shallots, garlic, and red pepper flakes in extra virgin olive oil until fragrant and beginning to brown.
- Stir in the tomato paste until combined and continue to cook for another 1-2 minutes.
- Add in can of San Marzano tomatoes and crush (I just use my hands to lightly crush them), and simmer for 5-10 minutes.
- Note: if you want a smoother sauce, just use an immersion blender to quickly blend up all the chunks.
- Stir in the basil, oregano, and thyme with another drizzle of olive oil and voila!
- Use as pizza sauce, serve on pasta, or just eat by the spoonful.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jeannie says
i never tried yet my own pomodoro sauce, you make it so easy. Im keen to make now