How To Make Fresh Pomodoro Sauce

illustrated mockup of the escoffier essential guide cover & internal page
Get the Home-Based Catering Business Guide
Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

A simple pomodoro sauce sounds fancier than it really is. This Italian sauce is similar to marinara sauce with a few slight differences. Pomodoro is slightly thicker than Mariana and often a deeper red due to a longer cook time. This tangy sauce is delicious over pasta and rarely gets the recognition it deserves. To make this authentic Italian sauce, you can use either fresh or canned tomatoes. You will need to cook garlic in olive oil before adding the tomatoes into the Dutch oven and bringing the sauce to a simmer. You can add in sugar and salt to taste and allow to cook for about 20 minutes or until the sauce has thickened. Toss the sauce into some al dente pasta and top with freshly grated parmesan for a truly Italian meal. In this video, Chef Fernando provides an online cooking lesson for making the perfect pomodoro sauce. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.


Pomodoro Sauce Recipe:

Ingredients:
8 oz Mirepoix, small diced
1 each Garlic Clove, crushed
1 qt Tomatoes
1 cup Tomato Puree
½ Tbsp Salt
1 tsp Sugar
1 cup Vegetable Stock
2 tsp Cornstarch Slurry

Sachet d’Epices:
1 each Bay Leaf
¼ tsp Thyme, dried
3 springs Parsley
¼ tsp Peppercorns, cracked

Directions:
1. Heat oil in a sauce pan, add mirepoix, sachet d’Epices, and sauté until tender not browned
2. Add garlic and cook for about 1 to 2 minutes without browning
3. Add tomatoes, tomato puree, salt, sugar, stock
4. Bring sauce to a boil and immediately lower heat. Simmer sauce for 45 minutes
5. Whisk in slurry and thicken sauce to desired consistency. Simmer for 10 minutes
6. Remove sachet and either pass the sauce through a food mill or puree to reach desired consistency
7. Adjust seasoning as necessary

If you like this post, please be sure to check out the following!

How To Make Alfredo Sauce
How To Make A Basic Red Sauce
How To Make A Fresh Pesto Sauce

If you have questions or comments about this video or recipe please leave them below.