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