Nothing better than a RICH, hearty sauce to go over pasta….or maybe just for dunking that bread into. Well, this is a GO TO when it comes to Italian. Pomodoro is very similar to Marinara HOWEVER they do slightly differ.
What’s the difference between Marinara and Pomodoro you ask?
They are definitely RED SAUCE cousins but Pomodoro is less runny, smoother AND it will usually keep its vibrant red color as well!
Pomodoro sauce is LIGHTER too!
Here is MY version
Enjoy!
Pomodoro Sauce
By Published: July 20, 2018
- Yield: 2 cups Servings
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
A beautiful rich sauce for topping you favorite pasta!
Ingredients
- 3 Tbsp EVOO
- 1 small bunch Fresh Basil
- 1 tsp Dried Oregano of course you can use fresh too
- Coarse Salt to taste
- Coarse Black Pepper to taste
- 3-4 Cloves Fresh Garlic minced
- 1/2 Medium yellow onion
- 1/4 Cup Heavy Whipping Cream
- 1/2 Cup Grated parmesean
- 1/4 tsp sugar
- 1 28 oz Can Crushed Tomatoes
- 1/2 Cup RED RED WINE
Instructions
- In a medium saucepan, heat up olive oil
- Add in onion, garlic and herbs and cook until the oil has been infused with all of those flavors ( about 10 mins or so)
- Now you can add in your tomatoes, RED RED WINE, salt, pepper and sugar and bring to a boil
- You want the sauce to reduce down by half (about 15 mins at a low simmer)
- Next let's add in the cheese and HWC
- Once everything is melted and ready to go, you may want to taste and add more salt and pepper
- Get out you emulsifier! Absolutely one of MY most favorite gadgets in the kitchen!
- Blend until thick and smooth
- Use this sauce on any pasta AND it can be made ahead and frozen for up to 3 months