This Pomodoro sauce is the tomato sauce I reach for when I want something simple, honest and deeply comforting. I first learned to make it on a humid summer evening when fresh tomatoes were scarce and a couple of cans of Roma tomatoes in the pantry needed redeeming. What started as a quick weeknight fix turned into our default sauce for pasta nights, lazy Sundays and holidays where I wanted fresh, bright tomato flavor without fuss.

What makes this version special is the balance: the olive oil and garlic give it a fragrant base, the canned Roma tomatoes provide a clean, concentrated tomato flavor, and the dried herbs and gentle simmer round everything into a luscious, versatile sauce. It’s silky when blended, chunky when left as is, and always quick enough to fit into a busy dinner routine. I often serve it to guests as a humble reminder that great food doesn’t need many ingredients — just good technique and the right timing.

Ingredients

• Extra virgin olive oil (2 tablespoons): Use a fruity, medium-bodied EVOO — I like California or Italian extra virgin olive oil for brightness; it forms the aromatic base and carries the garlic flavor without tasting greasy.
• Garlic (4 cloves, minced): Fresh garlic is best for fragrance and depth. If using jarred minced garlic, drain any excess oil and add slightly less to avoid bitterness.
• Roma tomatoes (2 x 28-ounce cans with juices): Choose whole peeled Roma tomatoes for concentrated flavor; the thicker flesh works beautifully for a balanced texture when broken down during simmering or blended.
• Onion powder (1 tablespoon): Adds savory umami quickly without the time of sautéing onions. Use a high-quality onion powder for a clean, onion-forward note.
• Dried basil and dried oregano (1 1/2 teaspoons each): Dried herbs intensify during simmering; measure carefully and crush between your fingers before adding to release essential oils.
• Sugar (1/2 teaspoon), salt (1/2 teaspoon), black pepper (1/2 teaspoon): These small finishes balance acidity and enhance the natural tomato sweetness; always adjust to taste before serving.
• Fresh basil and grated Parmesan (for serving): Optional but recommended — a handful of torn fresh basil and a generous grating of Parmesan at the table lift the sauce to something celebratory.

Instructions

Warm the oil and awaken the garlic: Heat 2 tablespoons of extra virgin olive oil in a large, heavy skillet over medium heat until shimmering but not smoking. Add 4 cloves minced garlic and gently cook, stirring constantly, until it becomes fragrant and just translucent — about 30 to 60 seconds. Watch closely to avoid browning, which turns garlic bitter. Add the tomatoes and bring to a simmer: Pour in two 28-ounce cans of whole Roma tomatoes with their juices. Use a wooden spoon to break the tomatoes apart as they heat. Bring the mixture to a low boil over medium-high heat; skim away any excess skins or stubborn pith that float free, then reduce the heat to low. Low simmer, covered: Cover the skillet with a lid left slightly vented (tilted to allow steam to escape) and let simmer gently for 30 minutes. This slow, low simmer concentrates the flavor without evaporating the sauce dry — you want a saucy, slightly reduced consistency. Season and finish the simmer: Remove the lid, stir in 1 tablespoon onion powder, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Continue to cook uncovered for another 4 to 6 minutes so the seasonings bloom and the sauce thickens slightly. Smooth to preference and adjust seasoning: If you prefer a smooth texture, use an immersion blender directly in the skillet to pulse the sauce to your desired consistency, or transfer portions to a blender. Taste and add more salt or pepper as needed. Finish with torn fresh basil and freshly grated Parmesan when serving.

Storage Tips

Store leftovers in airtight containers — glass jars or BPA-free plastic work equally well. In the fridge, keep for up to 5 days; label with the date so you rotate through quickly. For longer storage, cool the sauce completely, portion into freezer-safe containers or heavy-duty freezer bags, press out excess air and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat gently in a saucepan over low heat, adding a splash of water if it’s too thick. Reheat in a microwave-safe dish for quick meals, stirring halfway through to ensure even warming and prevent hot spots.

Ingredient Substitutions

If you don’t have whole Roma tomatoes, use two 28-ounce cans of diced tomatoes but drain slightly; crushed tomatoes will make a thinner sauce. Replace onion powder with 1/2 small yellow onion, finely minced and sautéed with the garlic — allow 4 to 5 minutes to soften. Swap dried herbs for 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh oregano, added at the end of simmering to preserve freshness. For a richer mouthfeel, stir in 1 tablespoon butter or 1 tablespoon extra olive oil at the end, but omit for a dairy-free finish.

Serving Suggestions

Toss with al dente spaghetti or bucatini and finish with torn basil and grated Parmesan. Use as a base for meatballs, braised chicken thighs or a simple shakshuka. Spoon over roasted vegetables or pan-seared fish for a bright, acidic counterpoint. For pizza, reduce the sauce slightly to thicken, spread sparingly on dough, and bake until the crust is golden. Serve with a crisp green salad and crusty bread to sop up every drop.

Cultural Background

Pomodoro, Italian for “tomato,” became central to Italian cooking only after tomatoes arrived from the Americas in the 16th century. The style of sauce known as Pomodoro emphasizes freshness and simplicity — typically garlic, olive oil and ripe tomatoes — and reflects the Italian ethos that quality ingredients need minimal manipulation. Regional variations across Italy include added basil in Naples, sautéed onion in central regions, or anchovies in the south; this pared-back version honors that lineage while remaining flexible for modern kitchens.

Seasonal Adaptations

In summer, supplement or replace canned tomatoes with 2 pounds of very ripe fresh tomatoes — peel, seed and chop them, then reduce slightly longer to concentrate flavor. In winter, maintain brightness by adding a splash of high-quality red wine or a teaspoon of good balsamic vinegar during the final simmer. For a smoky fall twist, add a roasted red pepper purée or finish with a pinch of smoked paprika. Holiday versions can include a bay leaf during simmering and a tablespoon of tomato paste for added depth.

Meal Prep Tips

Make a double batch and portion into 1-cup containers for quick weeknight dinners — one container heats just enough for a single serving of pasta. Freeze flat in freezer bags to stack space-efficiently. Keep a jar of sauce in the fridge for up to a week and use it for midweek dishes: quick meatballs, baked eggs, or to flavor soups and stews. If prepping for a crowd, make the sauce a day ahead so flavors mellow overnight; gentle reheating the next day intensifies the profile and frees up oven space for sides or mains.

At its heart, this Pomodoro sauce is about comfort and convenience — a small set of ingredients treated with care turns into something that feeds both appetite and soul. Make it often, tweak it to your taste, and let it become one of those dependable recipes you reach for again and again.