Whenever I see recipes on the Internet claiming to be “the best” or “the ultimate,” I get all excited: it must really be good! The truth is, everyone has a “best” or “favorite” or “most awesome” recipe for something. Why? Because we all have different preferences and taste buds, so we can make the smallest of changes and claim it’s “the best.”
That’s the beauty in cooking – there are an infinite amount of ways to make one thing. Add 1/2 extra teaspoon of cumin and it changes everything. Add an extra pinch of red pepper flakes and you’ve got yourself a spicy dish.
Today, I’m giving you my recipe for an easy pomodoro sauce which goes wonderfully over zucchini noodles. Save this, Pin it, whatever you have to do – you’ll want to make it all summer long.
I promise. It’s the BEST. 😉
It’s endearing when someone says they have their “grandmother’s recipe” for “the world’s greatest” [insert food here.] For instance, I’ve tested a lot of meatball recipes, and I’ll always go back to my Gams’s (that’s grandma – gramma – grammy – and now, Gams.)
Apparently, all men have a “ring guy,” so I guess it doesn’t just apply to cooking.
Anyway. Originally, I was going to make a shrimp pomodoro zucchini pasta dish. As I was reaching for the shrimp, I decided that I’d just give you all this recipe, so that in the future, I can refer to this post and this sauce recipe. It’s totally versatile – you can add different seasonings to change it up and of course, it can be used with meat, seafood and vegetables.
Pomodoro is my favorite – it’s a quicker, lighter version of a marinara. Although, it’s hard to tell the difference.
What’s “pomodoro” even mean? Tomato!
Pomodoro sauces are meant to be sweet and mild. Hence, the perfect starter sauce for any pasta dish. This recipe is strictly basil, olive oil, salt, onions and tomatoes. Fresh, fresh and fresh.
I’m very picky about my canned crushed tomatoes for this pomodoro: must be San Marzano, if you can’t find really fresh tomatoes. It’s tough out of season to get great tomatoes, so San Marzano is the next best thing (sometimes even better!)
The best way to serve a pomodoro? With a dusting of freshly grated parmigiano reggiano cheese, of course! Divine.
You can enjoy the pomodoro over a bed of raw zucchini noodles (the sauce will heat up the noodles as it sits) or you can toss in the noodles when the sauce is done simmering for 2-3 minutes and enjoy it that way.
Do you have a favorite pomodoro recipe?
NUTRITIONAL INFORMATION & RECIPE
Easy Pomodoro Sauce
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/2 heaping cup diced white onion
- 1 14 oz can crushed San Marzano tomatoes
- salt to taste
- 1.5-2 tbsp chopped basil
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant.
- Add in the onions and cook for 2 minutes or until onions are translucent.
- Add in the crushed tomatoes and season with salt. Lower to a simmer, cook for 5 minutes and then add in the basil.
- Let the sauce cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles.
- Use with zucchini noodles or freeze to store for future use.