Homemade Pomodoro Sauce

So hubby texted me a few days ago: “The SAUCES recipe index on your blog looks very sad.” Immediately, I was hit by a sense of guilt. Couple of months ago, he bought half a dozen of mason jars for me as I had ambitious plans on making different kind of pasta sauces which I could store in the fridge and use them to whip up quick meals. He is a huge fan of tomato based sauces. I guess I’ve conveniently locked those plans far far away in my memory bank. In short, I’ve completely forgotten about them . I ran to the pantry and scanned through the ingredients I have on hand. Yes! I could make a classic pomodoro (tomato in Italian) sauce. There are 101 ways in making pomdoro sauce but this traditional recipe which I’ve learned from my Italian family friend’s nonna (grandma in Italian) from Northern Italy, Piedmont has a slight twist and flavor which I could never get enough of. Homemade sauces are definitely way better than store-bought and this is really one of the easiest and tastiest sauce anyone can make.

Ingredients:
1 can peeled tomatoes – I like Cirio brand but feel free to use any other brands
¼ cup tomato puree
1 large yellow onion – cut into quarters
5 – 6 cloves garlic – peeled and crushed
1 bay leaf
2 tbsp unsalted butter – this is the “secret” ingredient
2 tbsp olive oil
1 tsp salt
2 tbsp sugar
Dash of black pepper to taste
A handful of fresh basil leaves

Recipe source: adapted from my Italian family friend’s nonna

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There are all you’ll need.

Cut the aromatics into large chunks as we’ll need to fish them out from the sauce.

In a medium pot over medium heat, add in olive oil and butter.

Once the butter has melted, add in the onion and garlic and cook for 30 secs.

Cook at medium heat. Do not burn the onion and garlic.

Add in the can of peeled tomatoes. Use the spatula or wooden spoon and break the tomatoes apart.

Add in the tomato puree, bay leaf and cover to boil.

Adding tomato puree gives the sauce an additional “volume”.

Simmer for 15 mins. Fish out the onions, garlic, bay leaf from the sauce. Season with salt, sugar and pepper.

Taste and adjust accordingly. Add in the fresh basil and turn off heat. Use the sauce immediately or store in the fridge for up to 2 weeks.

Full instructions:

In a medium pot over medium heat, add in olive oil and butter. Once the butter has melted, add in the onion and garlic and cook for 30 secs. Add in the can of peeled tomatoes. Use the spatula or wooden spoon and break the tomatoes apart. Add in the tomato puree, bay leaf and cover to boil. Simmer for 15 mins. Fish out the onions, garlic, bay leaf from the sauce. Season with salt, sugar and pepper. Taste and adjust accordingly. Add in the fresh basil and turn off heat. Use the sauce immediately or store in the fridge for up to 2 weeks.