Fresh Tomato (Pomodoro) Sauce
Author: Marla Hingley
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
The juice, jelly, and seeds of the tomato are the most flavorful parts of the entire tomato. By adding them to the pasta water, some of that gets absorbed into the pasta infusing it with more tomato flavor.
  • 2 lbs very ripe tomatoes, cored and cubed into ½" pieces
  • 1 Tbsp fresh oregano, chopped (or 1 tsp dried)
  • 3 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • Salt and pepper
  • ¼ tsp sugar
  • 3 cups water
  • ¾ lb GF short pasta (farfalle, elbow, penne, rotini)
  • ½ cup fresh basil, chopped
  • Pinch red pepper flakes
  • ½ cup grated Parmesan
  1. In a large bowl gently toss together the tomatoes, oregano, 1 Tbsp oil, garlic, 1½ tsp salt and sugar. All to sit (and macerate) for 1 hour at room temperature.
  2. Drain mixture through a sieve, over a large measuring cup to collect the liquid. Press firmly with a spatula to remove as much juice as possible. Reserve juice, then divide tomatoes into 2 bowls. Pulse one of the mixtures a few times using a food processor or immersion blender until mushy. Set aside.
  3. Use a heavy bottom pot like a 4-6 quart Dutch oven to boil the pasta (this type of pot prevents burning/food sticking to bottom). Add in the 3 cups of water, the pasta, and the reserved tomato juice (need 1 cup-add water to top it up if necessary), and a bit more salt if desired (1/2 tsp). Cover and cook over medium-high heat, stirring often until pasta is al dente, and most of the liquid has evaporated, about 15 minutes.
  4. Remove from heat and stir in remaining ingredients, along with the 2 tomato mixtures, and remaining 2 Tbsp of oil. The heat from the pasta will warm the tomato mixture perfectly.
Recipe by Gluten Free Club at