Whenever I’m craving something bright and clean, pomodoro tomato spaghetti is always the first dish that comes to mind.
Store-bought sauce is convenient, but making it from scratch gives you a much fresher, deeper flavor.
Here’s an easy way to make pomodoro tomato sauce spaghetti right at home.
Ingredients
- Cherry tomatoes – 1kg (about 2.2 lbs)
- Whole peeled tomatoes – 1 can (canned Italian-style whole tomatoes)
- Onion – 100g (about 3.5 oz)
- Garlic – 4 cloves
- Pasta – 80g per person (about 2.8 oz per person)
- Olive oil – 15 T (about 150ml; about 5 fl oz)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Salt – to taste
- Sugar – 1/2 T
- Parsley or basil – to taste (optional; can be omitted)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Finely dice the onion and lightly crush the garlic cloves with the flat side of a knife.
2Rinse the cherry tomatoes and cut them into quarters.
3Heat olive oil in a pan and cook the onion and garlic over low heat for about 5 minutes, stirring slowly.TipAdding a pinch of salt at this stage helps bring out more sweetness.
4Once the garlic starts to turn golden, add the tomatoes and cook for about 5 minutes until the raw smell fades, adding two pinches of salt.
5Add the whole peeled tomatoes, crush them well, and simmer over low heat for about 30 minutes.
6Stir occasionally so the sauce doesn’t stick to the bottom of the pan, and taste to adjust the seasoning with more salt if needed.TipIf the tomatoes taste too acidic, add a small amount of sugar at a time to mellow out the flavor.
7Finish by stirring in parsley or basil for extra aroma — your sauce is ready.
8Cook the pasta in salted boiling water.
9Toss the cooked pasta with the desired amount of tomato sauce, adding a little olive oil and pasta water to bring it all together.
Homemade tomato sauce really does taste cleaner and fresher than anything from a jar.
Freeze any leftover sauce in an airtight container, and it’ll come in handy for all sorts of dishes later. If you’re looking for an easy way to enjoy a clean, fresh, and upscale flavor, this one’s definitely worth trying.
Ingredients
- Cherry tomatoes – 1kg (about 2.2 lbs)
- Whole peeled tomatoes – 1 can (canned Italian-style whole tomatoes)
- Onion – 100g (about 3.5 oz)
- Garlic – 4 cloves
- Pasta – 80g per person (about 2.8 oz per person)
- Olive oil – 15 T (about 150ml; about 5 fl oz)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Salt – to taste
- Sugar – 1/2 T
- Parsley or basil – to taste (optional; can be omitted)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Finely dice the onion and lightly crush the garlic cloves with the flat side of a knife.
- Rinse the cherry tomatoes and cut them into quarters.
- Heat olive oil in a pan and cook the onion and garlic over low heat for about 5 minutes, stirring slowly.
Tip.Adding a pinch of salt at this stage helps bring out more sweetness. - Once the garlic starts to turn golden, add the tomatoes and cook for about 5 minutes until the raw smell fades, adding two pinches of salt.
- Add the whole peeled tomatoes, crush them well, and simmer over low heat for about 30 minutes.
- Stir occasionally so the sauce doesn't stick to the bottom of the pan, and taste to adjust the seasoning with more salt if needed.
Tip.If the tomatoes taste too acidic, add a small amount of sugar at a time to mellow out the flavor. - Finish by stirring in parsley or basil for extra aroma — your sauce is ready.
- Cook the pasta in salted boiling water.
- Toss the cooked pasta with the desired amount of tomato sauce, adding a little olive oil and pasta water to bring it all together.
