Pomodoro Sauce
Made with canned tomatoes, garlic, and a few spices, this Pomodoro Sauce is proof that sometimes simple is best. Enjoy this flavorful tomato sauce over pasta for a quick and easy weeknight dinner.
Servings: 8 people
Calories: 39kcal
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves garlic minced (fresh or bottled)
- 2 (28-ounce) cans of Roma tomatoes with juices
- 1 Tablespoon onion powder
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Fresh chopped basil for serving
- Fresh grated parmesan for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the minced garlic and cook until fragrant and slightly transparent.
- Add the canned tomatoes, along with the juices and bring them to a low boil (Make sure to remove all the extra skins that may have still been attached to the tomatoes).
- Once boiling, reduce the heat to low, cover with lid and leave it slightly vented for 30 minutes.
- Remove the lid and add the onion powder, basil, oregano, sugar, salt and pepper. Stir to combine and cook for another five minutes.
- At this point, you can use an immersion blender to smooth out the sauce to your preference. Add additional salt and pepper to taste.
- Add to fresh pasta to serve!
Notes
Leftover pomodoro sauce can be stored in a sealed container in the refrigerator for up to one week.
Nutrition
Calories: 39kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 147mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.4mg