Pomodoro Sauce

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 191

Ingredients

5 pounds ripe Roma or beefsteak tomatoes
2 Tbsp extra virgin olive oil
½ peeled and finely minced or grated yellow onion
4 finely minced or pressed garlic cloves
15 fresh basil leaves minced finely
1 tsp sea salt
1 tsp freshly ground pepper
1 pound cooked pasta for serving
Grated pecorino Romano cheese for serving

Instructions

All ingredients ready? Let's begin!
Bring a large saucepot of water to a simmering boil over medium-high heat. Fill a large bowl halfway with cold water and add 3 cups of ice to the water.
While waiting for the water to boil, make small cross incisions in the bottoms of the tomatoes using a sharp paring knife or serrated knife. Once the water is boiling, plunge the tomatoes in the water and boil for 15 to 30 seconds until the skins start to peel back from the flesh. As soon as the flesh starts to peel back, immerse the tomatoes in the ice water bath using a slotted spoon.
Drain the tomatoes in a colander. Using your hands, peel the skins off the tomatoes and discard them. Once peeled, cut the tomatoes in half and slice the tough stem/core out and discard.
Cut each half again so your tomatoes are quartered. Using a small spoon, remove the seeds to a bowl that will collect them and all the juices.
Using a fine sieve and a rubber spatula or wooden spoon, press the seeds until all the juices have been strained back into the bowl. Discard the seeds.
You will end up with about 4 cups of tomato flesh and 1/2 cup of tomato juice.
Place the tomatoes and juice in a blender and process until smooth. Set this aside.
Place the saucepot that you blanched the tomatoes in over medium heat. Add the olive oil, onions, and garlic. Cook the aromatics until soft and translucent, approximately 8 minutes.
Add the puréed tomatoes and juice to the pot. Once the tomatoes start bubbling, reduce the heat to a low simmer and cook for 30 minutes until thick and creamy, stirring often.
Add the basil, salt, and pepper to the sauce. Cook for another 5 minutes. Taste and add more seasoning if desired.
Toss the pomodoro sauce with pasta. Sprinkle with cheese and enjoy.

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