While writing the article on Ricatoni’s Italian Grill, I was intrigued as to what Pomodoro sauce was, so I consulted Uncle Goggle and discovered that it is a lot like marinara sauce only it’s thicker, but still liquidy. In your mouth it should feel a lot like minced tomatoes rather than the chunks you get with marinara sauce. Traditionaly, pomodoro sauce is cooked a little longer so it’s darker in color but not a whole lot.
- yellow onion, finely chopped
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 can (28 ounces) whole tomatoes in juice
- ¼ cup coarsely chopped fresh basil
- Kosher salt and freshly ground black pepper
- Combine the onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes
- Add the garlic and stir until fragrant, about 1 minute
- Pour the tomatoes and their juices into a bowl and crush the tomatoes between your fingers
- Pour the crushed tomatoes and their juices into the saucepan and bring to a simmer
- Reduce the heat to medium-low
- Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes.
- Season with salt and pepper
- Remove from the heat and sprinkle the basil over the sauce and cover with the lid, let stand 5 minutes and then stir in the basil
- The sauce can be cooled, covered and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.