Pomodoro Sauce



Serving size

1/2 cup sauce
30 minutes

This recipe can easily be multiplied and keeps well for up to about 96 hours in the refrigerator.

Pomodoro Sauce


2 Tbsp. Olive oil
4 clove Garlic, raw (minced)
1 medium White onions (finely diced)
1/4 tsp. Salt
1/4 tsp., ground Black pepper
2 15-ounce can No salt added diced tomatoes (strained tomatoes will be best but are hard to find)


Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 1 minute. Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the salt, pepper and tomatoes.

Reduce the heat and simmer for 20 to 25 minutes. Stir occasionally.

Serve over pasta.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Why pomodoro? Because it is quick and simple. Marinara sauce simmers for a good long time, and is a bit thinner, while pomodoro is thicker.

You can make it in just a few minutes using the strained, seedless tomatoes like Pomi or San Marzano brand. They make a thick, rich sauce and cook quickly. If you are going to use fresh tomatoes, it is best to puree them in the food processor first. Roma tomatoes are a great choice and widely available.

"No man is lonely eating spaghetti; it requires so much attention."

Christopher Morley