Califonia Bountiful
Side Dish

Pappa al pomodoro (Basic tomato sauce)

This tomato sauce recipe goes the distance! Make extra and freeze in small and large bags for different uses, such as in mussel soup, pizza, penne otero, or grilled eggplant.

Chef Sal Maniaci
Sapori Ristorante, Newport Beach

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1 (32-oz.) can peeled tomatoes
3 to 4 tbsp. extra virgin olive oil
2 cloves garlic
Salt and pepper, to taste
1 cup fresh basil leaves, whole or torn


Put tomatoes in a blender or food processor and blend until smooth. Heat olive oil in a large saucepan over medium heat. Peel garlic cloves and lightly crush with the side of a large knife. Add to pan and sauté briefly without browning. Add tomatoes, salt and pepper. Simmer on medium heat for about 15 minutes, stirring occasionally. Add basil leaves; remove garlic cloves and discard.

Sauce can be prepared ahead of time and frozen, or kept for about a week in the refrigerator. When in season, you can substitute an equivalent amount of fresh, cooked tomatoes for the canned. Serve with cooked pasta (penne or spaghetti are best) or use to create any of the following recipes.

Makes about 4 cups

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