Essential Pomodoro Sauce

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| Servings: Makes about 1 quart


  • 2 tablespoons extra virgin olive oil
  • 1 small onion or shallot, chopped
  • 3 garlic cloves, peeled and smashed
  • 1 can (28 ounces) San Marzano tomatoes
  • Sea salt and freshly ground pepper
  • teaspoon red pepper flakes (or to taste)
  • 1 to 2 tablespoons sugar (optional)


  1. In a large saucepan, heat the oil over medium-high heat. Add the onion and garlic, reduce the heat to medium, and cook, stirring occasionally, until the onion is tender and translucent and the garlic is very aromatic, 6 minutes.
  2. Add the tomatoes (and their juices) and continue to cook, using a wooden spoon to gently break up the tomatoes. Season well with salt and pepper and add the pepper flakes. Cook for 12 to 15 minutes for the sauce to thicken a bit and so the flavors begin to meld. Taste and decide if you need to add more salt to bring out the flavor of the tomatoes or even a bit of sugar (this depends on the tomatoes and varies with every can).
  3. Use an immersion blender (or a food processor or standing blender) to puree the tomato sauce. Taste again and season if needed.


Source: Truly Madly Pizza by Suzanne Lenzer p25

This is the easy to made red sauce for many of her pizza recipes.