Homemade Pomodoro Sauce with Fresh Tomatoes

Steps

1. 1

   Score and boil water

   • Cut out the core of each tomato with a paring knife and score a shallow X in the bottom of each.
   • Fill a large pot about two-thirds with water and bring it to a rolling boil over high heat.
   • Set a large bowl of ice water next to the stove.

   + Show details− Hide details

   Ready when: Water is at a rolling boil with large, constant bubbles.

   Tip: Cut only through the skin. Cutting deep makes the tomatoes waterlogged.

2. 2

   Blanch the tomatoes

   • Lower the tomatoes into the boiling water in 2 batches so the water stays hot.
   • Boil each batch for 30–60 seconds, until the skin at the X curls and starts to peel back.
   • Lift them out with a slotted spoon and drop them straight into the ice bath.

   + Show details− Hide details

   Ready when: Skin splits and peels away from the X.

   Tip: Do not leave them in longer than 1 minute or they will start to cook and turn mushy.

3. 3

   Cool and peel

   • Let the tomatoes sit in the ice bath for about 5 minutes, until cool enough to handle.
   • Pull off the skins with your fingers or the paring knife.
   • They should slip off easily.
   • Discard the skins.

   + Show details− Hide details

   Ready when: Tomatoes are fully peeled and cool to the touch.

4. 4

   Seed and chop

   • Halve each tomato lengthwise.
   • Scoop out the watery seed pockets with a spoon or your thumb, working over a bowl.
   • Chop the flesh into roughly ½-inch (1 cm) pieces.
   • Pour any thick juices from the bowl into the chopped tomatoes, but discard the seeds.

   + Show details− Hide details

   Ready when: You have about 3½ cups (about 800 g) of chopped tomato.

   Tip: Seeding keeps the sauce from tasting bitter and from turning watery.

5. 5

   Gently sizzle garlic

   • Set the skillet over medium-low heat and add the 3 tablespoons olive oil.
   • When the oil shimmers, add the sliced garlic and the red pepper flakes, if using.
   • Cook for 1–2 minutes, stirring often, just until the garlic smells sweet and turns pale golden at the edges.

   + Show details− Hide details

   Ready when: Garlic is fragrant and just pale golden, not brown.

   Tip: Browned garlic turns bitter. If it darkens, start over.

6. 6

   Simmer the tomatoes

   • Add the chopped tomatoes and their juices, then stir in 1 teaspoon salt.
   • Raise the heat to medium and bring to a lively simmer.
   • Reduce to medium-low and cook uncovered for 25 minutes, stirring every 5 minutes, until the tomatoes collapse and the juices thicken.

   + Show details− Hide details

   Ready when: Tomatoes have broken down, the oil is glossy on the surface, and a spoon dragged across the pan leaves a trail that fills in slowly.

   Tip: If the sauce sticks or scorches, lower the heat and add 2 tablespoons water.

7. 7

   Crush and season

   • Mash the tomatoes with a wooden spoon or potato masher until the sauce is as chunky or smooth as you like.
   • Taste.
   • Add the sugar only if it tastes sharp, then add more salt and several grinds of black pepper.
   • Simmer 3 more minutes so the seasoning blends.

   + Show details− Hide details

   Ready when: Sauce is thick enough to coat a spoon and tastes sweet and balanced.

   Tip: Season at the end. Salt is easier to adjust once the sauce has reduced.

8. 8

   Finish with basil

   • Turn off the heat.
   • Stir in the torn basil and the tablespoon of finishing olive oil.
   • Let the sauce sit for 2 minutes so the basil wilts and perfumes it.

   + Show details− Hide details

   Ready when: Basil is bright green, just wilted, and the sauce smells fresh.

   Tip: Add basil off the heat. Long cooking dulls its flavor and turns it dark.

9. 9

   Serve

   • Toss the sauce with 1 lb (450 g) of freshly cooked pasta, adding a splash of pasta water if it looks tight.
   • You can also spoon it over polenta, chicken or roasted vegetables.

   + Show details− Hide details

   Ready when: Pasta is evenly coated and glossy.