How To Make Fresh Pomodoro Sauce

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:

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

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

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