Pomodoro Sauce

Kitchen Tested
  • Yield 3 cups
  • Prep 5 mins
  • Cook 20 mins

Meaty Roma tomatoes are the basis for a quick sauce for polenta, pizza or pasta.

Mark Boughton Photography / styling by Teresa Blackburn

Make this velvety sauce a couple of hours ahead. Use half on the pizza and serve the rest with the Grilled Polenta and Sausage.


10 -- Roma (plum) tomatoes, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons extra virgin olive oil


  1. Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes.

Recipe by Kristine Gasbarre.



Get every new post delivered to your Inbox.

Join 261 other followers