Steps
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Nutrition Facts
Per serving150 calories
Calories from
- Protein 8%
- Carbs 51%
- Fat 41%
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Fat 7 g 10%
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Saturated Fat Low 1 g 5%
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Carbohydrates 20 g 6%
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Fiber 3 g 12%
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Sugar High 12 g 24%
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Protein 3 g 6%
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Cholesterol Low 0 mg 0%
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Sodium 300 mg 12%
% Daily Value is based on a 2,000 calorie diet.
Notes
Make-Ahead: You can make this recipe up to 2 days ahead. Follow the reheating instructions below when serving.
How to Store: Store the Pomodoro sauce chilled and covered in the refrigerator for up to 7 days. It freezes well and will hold in the freezer for up to 3 months. It will take a full day to thaw, so set aside enough time to use it.
How to Reheat: Add it to a medium-sized pot and cook over low heat until hot. Adjust seasonings with salt and pepper.
Like any good sauce, it gets better with time, so if you’ve got the time, let this simmer for a few hours to help concentrate those rich tomato flavors.
While there are some differences between the two, they are subtle, so I want to encourage you to try both and see which one you like!
You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
When it comes to olive oil, I use whatever is expeller pressed, organic, and on sale.
How to Store: Store the Pomodoro sauce chilled and covered in the refrigerator for up to 7 days. It freezes well and will hold in the freezer for up to 3 months. It will take a full day to thaw, so set aside enough time to use it.
How to Reheat: Add it to a medium-sized pot and cook over low heat until hot. Adjust seasonings with salt and pepper.
Like any good sauce, it gets better with time, so if you’ve got the time, let this simmer for a few hours to help concentrate those rich tomato flavors.
While there are some differences between the two, they are subtle, so I want to encourage you to try both and see which one you like!
You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes.
When it comes to olive oil, I use whatever is expeller pressed, organic, and on sale.
Imported & edited by @golfpmac
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