Small Batch Pomodoro Sauce
A classic Italian small batch pomodoro sauce made with tomatoes, garlic, and olive oil. Ready in about 20 minutes, it’s perfect for pasta and pizza.
Servings: 1 serving
Equipment
Ingredients
- 1 (14.5-ounce) can whole tomatoes or use canned diced tomatoes, or crushed tomatoes
- ½ tablespoon olive oil
- 1 clove garlic -minced
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ½ tablespoons honey (add more to taste)
Instructions
- Blend the tomatoes and their juices until mostly smooth with a slightly coarse texture.Note: If using canned crushed tomatoes, skip this step since they are already the right consistency.
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until lightly golden, about 30 seconds.
- Carefully add the blended tomatoes to the pan. Season with dried basil and salt.
- Stir in the honey to balance the tomato acidity.
- Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust the salt or honey as needed.
Notes
- Simmer for Flavor: Let the sauce simmer until slightly thickened to allow the flavors to fully develop.
- Watch the Garlic: Cook the garlic just until fragrant and lightly golden to avoid bitterness.
- Choose Quality Tomatoes: High-quality canned tomatoes, such as San Marzano tomatoes or Muir Glen brand tomatoes, make a noticeable difference in flavor and texture.
- Blend to Your Preference: Blend briefly for a rustic sauce or longer for a smoother pomodoro.
- Season at the End: Taste the sauce after simmering and adjust the salt if needed.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 44g | Fat: 7g | Sodium: 763mg | Sugar: 24g | Vitamin C: 0.9mg | Iron: 0.2mg
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