Classic Italian Pomodoro Sauce

Ingredients

• 28 oz can San Marzano whole peeled tomatoes (Use DOP-certified if possible for best flavor)
• 1 medium Red onion (Leave halved and peeled, not chopped)
• 1 medium Carrot (Peeled, left whole)
• 3 large Garlic cloves (Smashed and peeled, left whole)
• 1 piece (about 2 inches) Parmigiano Reggiano rind (Adds umami and richness)
• 1 small handful Fresh basil leaves (Torn by hand)
• 3 tbsp Olive oil (Plus extra for finishing)
• to taste Kosher salt (For seasoning aromatics and sauce)
• as needed Parmigiano Reggiano cheese (For grating over finished pasta (optional, but recommended))

Instructions

1. Prep Aromatics

   Cut off the ends of the red onion, halve it, and peel. Peel the carrot, leaving it whole. Smash and peel the garlic cloves, leaving them whole.

   Time: PT4M

2. Hand-Crush Tomatoes

   Pour the canned San Marzano tomatoes into a bowl and crush them by hand until broken down but still slightly chunky.

   Time: PT2M

3. Heat Oil and Infuse Garlic

   Heat 2 tbsp olive oil in a medium saucepan over medium heat until it shimmers. Add smashed garlic cloves and a pinch of salt. Sauté until lightly golden and fragrant (about 2 minutes).

   Time: PT3M

   Temperature: Medium heat

4. Add Tomatoes and Aromatics

   Add hand-crushed tomatoes to the pan (pouring over a wooden spoon to prevent splatter). Nestle in the halved onion, whole carrot, and Parmigiano rind. Tear basil leaves and add them. Drizzle in another tablespoon of olive oil.

   Time: PT2M

5. Simmer Sauce

   Bring the sauce to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until carrot is tender and flavors have melded.

   Time: PT30M

   Temperature: Simmer (low-medium heat)

6. Season and Taste

   Taste the sauce and adjust salt as needed. Taste repeatedly to ensure perfect seasoning.

   Time: PT2M

7. Remove Aromatics

   Remove and discard the onion, carrot, and most of the basil. Scrape any softened Parmigiano rind into the sauce for extra flavor.

   Time: PT2M

8. Blend Sauce (Optional)

   For a smoother sauce, pulse with an immersion blender to desired consistency. For a chunkier sauce, leave as is.

   Time: PT2M

9. Finish and Serve

   Drizzle with a little more olive oil. Use immediately with cooked pasta, or cool and store for later. Top with grated Parmigiano Reggiano if serving with pasta.

   Time: PT2M

10. Cleanup

    Wash saucepan, bowl, cutting board, knife, peeler, immersion blender (if used), and utensils. Wipe down counters.

    Time: PT10M

Nutrition Facts

Calories

110

Protein

3g

Carbohydrates

13g

Fat

5g

Fiber

3g

Ingredient Substitutions

• Instead of San Marzano whole peeled tomatoes: Other high-quality canned plum tomatoes
• Instead of Red onion: Yellow onion, White onion
• Instead of Carrot: Parsnip (for a different flavor)
• Instead of Parmigiano Reggiano rind: Grana Padano rind, Pecorino rind, Omit if unavailable
• Instead of Fresh basil leaves: Dried basil (1 tsp, but fresh is preferred)
• Instead of Olive oil: Any neutral oil (flavor will change)
• Instead of Kosher salt: Sea salt, Table salt (adjust amount)
• Instead of Parmigiano Reggiano cheese: Grana Padano, Pecorino Romano

Equipment Needed

• Medium stainless steel saucepan (3-4 qt)
• Wooden spoon
• Cutting board
• Chef's knife
• Vegetable peeler
• Small bowl (optional)
• Immersion blender (optional)
• Tongs or slotted spoon (optional)

Critical Steps — Do Not Skip

• Do not burn the garlic in Step 3—burnt garlic will make the sauce bitter.
• Simmer gently (Step 5); too high heat can scorch the sauce.
• Taste and season properly (Step 6); under- or over-salting can ruin the sauce.

Chef Tips from the Video

• Use the best quality canned tomatoes you can find—San Marzano makes a big difference.
• Parmigiano rind is a secret umami booster—save rinds in your freezer for sauces.
• Taste and adjust seasoning at the end; flavors concentrate as sauce reduces.
• For a richer sauce, add a final drizzle of olive oil before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.

Room temperature: Not recommended for more than 2 hours due to food safety.

Make-Ahead Tips

• Sauce improves in flavor after a day in the fridge.
• Freeze in small containers for quick weeknight meals.