Quick Pomodoro Sauce


  • 1 28-ounce can whole peeled tomatoes
  • ½ cup olive oil
  • 2 garlic cloves, chopped
  • ¼ teaspoon sugar
  • Kosher salt
Pomodoro Sauce


Pulse tomatoes with juices in a blender to form a coarse purée.

Heat oil in a medium saucepan over medium heat.

Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

Add tomato purée and sugar and season with salt.

Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.


Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.


This recipe was found on https://www.bonappetit.com/