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Hand-Crushed Pomodoro Sauce

Hand-Crushed Pomodoro Sauce

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 75 minutes
  • Yield: 2 quarts 1x


Balance of texture and sweet, slightly acidic tomatoes.  This sauce is a staple base for all your Italian food dreams!


  • 1/3 cup extra virgin olive oil
  • 1 medium yellow onion (small dice)
  • 5 cloves garlic (thinly sliced)
  • 1 large carrot (peeled and quartered)
  • 6 leaves fresh basil
  • 3 28-ounce cans San Marzano peeled tomatoes
  • 1 cup white wine
  • salt and pepper


  1. In a separate bowl, hand squeeze each tomato breaking it apart.  Run your fingers through to ensure tomatoes have been broken into smaller pieces.  Set aside.
  2. In a heavy-bottom sauce pan, heat olive oil over medium high heat.  Sauté onions until they begin to sweat, about 5 minutes.
  3. Add garlic and carrots, sauté an additional 3 minutes.
  4. Deglaze the pan with white wine and cook 1 minute longer.  Add tomatoes, basil, salt and pepper.  Stir to combine.
  5. Bring to a boil over medium high heat, stirring frequently.  Once sauce comes to a boil, reduce heat to low and simmer for 45 minutes until sauce has thickened.
  6. Remove carrots, let cool and store.
  • Category: Main Course, Sauce
  • Cuisine: Italian
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