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Pomodoro sauce is different from marinara sauce in a few ways, but the biggest difference to me is the texture. This sauce is more uniform in texture while marinara tends to be heartier or chunkier.<\/p>\n\n\n\n
Related:<\/strong> Vodka Sauce<\/a>, Alfredo Sauce<\/a>, Lasagna<\/a>, Italian Seasoning<\/a>, Spaghetti Bolognese<\/a>, Chicken Parmesan<\/a>, Homemade Pizza<\/a>.<\/p>\n\n\n\n I like this sauce on pretty much any noodle shape and even gnocchi topped with some Parmesan cheese. You can even learn to make fresh pasta<\/a> at home. <\/p>\n\n\n\n In a large saucepan or medium to large pot, saute the chopped onions and minced garlic in the butter and olive oil over medium heat for 3-4 minutes. Season with a little salt and pepper. The garlic should be super fragrant and the onion will be softened and beginning to brown. <\/p>\n\n\n\n Transfer this mixture to a blender and add the cans of tomatoes (the entire contents including the juices). Add the basil leaves too. Blend until smooth. <\/p>\n\n\n\n Transfer the sauce back into your saucepan and simmer at medium-low heat for another 20 minutes. This will thicken the sauce as well as deepen the flavor. Taste and add more salt and pepper as needed.<\/p>\n\n\n\n Serve over cooked noodles and top with Parmesan cheese. <\/p>\n\n\n\n This will make around 5 cups of sauce, so at our house I can usually use this recipe for two meals, saving the second batch in an airtight container in the refrigerator for at least 5 days. <\/p>\n\n\n\n I love to serve pasta with a meat and\/or vegetable side dish or salad. Here are a few favorites. <\/p>\n\n\n\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/01\/pomodoro-sauce-recipe.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nHow to Make Pomodoro Sauce<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nTips & Additions<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nWhat to serve Pomodoro Sauce with:<\/h2>\n\n\n\n
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![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/01\/pomodoro-sauce.jpg\")
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