Pomodoro Sauce

Easy, super tasty and simple. Everything a tomato sauce should be.


Click here to read the recipe in Portuguese


servings: makes about 64 fl. oz. of sauce

preparation time: 2h30min



Part 1:

8 pounds tomatoes*, peeled cut in 2

2 onions, cut into 4

5 garlic cloves

salt to taste

1 teaspoon sugar

Part 2:

2 tbsp olive oil

3 garlic cloves, crushed

1 finely chopped onion

basil leaves (optional)


*For this recipe, I used Roma tomatoes because it is less acidic and is considered the best for making sauces, but other types of tomato can also be used.



1 – Cut an X at the bottom of the tomatoes (picture 1).

2 – Place them in a pan with boiling water and leave for about 30 seconds to 1 minute.

3 – Remove tomatoes from the pan and soak them in a bowl with water and ice.

4 – Peel the skins (picture 2) and cut the tomatoes in half.

5 – Place the tomatoes in a large saucepan over low heat, along with 2 onions and 5 cloves of garlic (picture 3).

6 – Add salt and sugar and mix.

7 – Leave the pan covered, cooking for about 1 hour, stirring occasionally (there is no need to put water in the pan as the tomatoes will soften and release enough liquid – picture 4).

8 – After cooking time, blend all the sauce, sift and set aside (pictures 5 and 6).

9 – Heat the olive oil in a saucepan, add crushed garlic and chopped onion and place the sauce (picture 8).

10 – Over low heat, let the sauce cook until desired consistency is reached.

11 – Taste and add more salt if necessary and, if you like, put some basil leaves.



Tips and Options:

  • For different seasoning, you can use pepper, marjoram, oregano, thyme or Italian seasoning.
  • Add a tablespoon of butter in the sauce before serving.
  • If you like, use tomatoes with peel.
  • Just before serving, sprinkle parsley or chives.
  • Parmesan cheese is the ideal partner for this sauce.
  • The longer the sauce cook, the thicker it is going to be.
  • If tomatoes are not very red, add a can of tomato paste on step 9.
  • This recipe makes a lot of sauce. If you want to freeze it, make the recipe using only Part 1 ingredients and follow directions until step 8. Freeze in large jars (picture 7). To use, let it thaw and then season the sauce (for that, use Part 2 ingredients and follow instructions 9, 10 and 11).


  • This recipe was sent by Fernanda Sansone, my sister-in-law.


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