Pomodoro Sauce
Pomodoro Sauce

Pomodoro Sauce Recipe

September 23, 2014 -

There’s nothing quite like a simple and delicious tomato sauce. Below is the recipe for our Pomodoro Sauce, a Mama Mandola specialty that all of our restaurants make in-house. This sauce has a slight sweet flavor because we use whole canned tomatoes, which are packed at the height of ripeness.

Try it at home, and let us know how it comes out!


  • 1 yellow onion, finely chopped
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 can (28 ounces) whole tomatoes in juice
  • ¼ cup coarsely chopped fresh basil
  • Kosher salt and freshly ground black pepper


  1. Combine the onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes
  2. Add the garlic and stir until fragrant, about 1 minute
  3. Pour the tomatoes and their juices into a bowl and crush the tomatoes between your fingers
  4. Pour the crushed tomatoes and their juices into the saucepan and bring to a simmer
  5. Reduce the heat to medium-low
  6. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes.
  7. Season with salt and pepper
  8. Remove from the heat and sprinkle the basil over the sauce and cover with the lid, let stand 5 minutes and then stir in the basil

The sauce can be cooled, covered and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.

If you have any questions, feel free to comment below. Ciao ya’ll!