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Penne pomodoro in a bowl with fresh basil and parmesan cheese.
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6-Ingredient Pomodoro Sauce with Canned Tomatoes

This is the kind of Italian pasta sauce I come back to again and again. A classic pomodoro made with olive oil, garlic, San Marzano tomatoes, and fresh basil, it’s all about clean, vibrant tomato flavor with zero fuss. Toss it with pasta, spoon it over vegetables, or freeze a batch for busy nights. Gluten-free, dairy-free, and vegan.
Prep5 minutes
Cook25 minutes
Total30 minutes
Course: Sauce
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chef-tested sauce, elevated pasta recipe, how to make pomodoro sauce, Italian pasta sauce, ragu pasta sauce
Servings: 6 servings
Calories: 67kcal
Author: Ari Laing

Equipment

Sauce pan
Immersion blender or standard blender

Ingredients

  • 2 Tbsp (30ml) extra virgin olive oil
  • 2 large cloves of garlic finely chopped
  • 1 (28 oz; 794g) can whole peeled San Marzano tomatoes
  • 1 large basil sprig about 6 leaves
  • 1 tsp Kosher salt
  • ½ tsp granulated sugar optional

Instructions

  • Sauté the garlic. Heat 2 Tbsp (30ml) olive oil in a saucepan over medium heat. When hot, add 2 cloves of finely chopped garlic, then cook until fragrant and light golden brown, about 1-2 minutes.
  • Add the tomatoes. Add 1 (28 oz) can of whole peeled tomatoes (794g), then stir well. Add 1 sprig of basil, then season with 1 tsp Kosher salt and ½ tsp sugar. Stir, then reduce the heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Remove the pan from the heat.
  • Blend until smooth. Discard the basil spring. If using an immersion blender, you can purée the sauce right in the saucepan. If using a standard blender, carefully pour the tomato sauce into a blender, then process until very smooth. Taste and adjust seasoning, adding more Kosher salt as needed.

Notes

  • Yield: About 1 quart.
  • Make ahead & storage: Make up to 1 day ahead; refrigerate airtight for 5–7 days.
  • Freezing: Freeze cooled sauce up to 3 months. Thaw overnight or reheat gently on the stovetop.
  • Tomato swaps: Use passata (two 14-oz jars) or 1 lb fresh ripe tomatoes (San Marzano, Roma, Campari, or other sweet varieties).

Nutrition

Serving: 0.5cup | Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 577mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg
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