The term “Pomodoro sauce” means “tomato sauce” in Italian. The tomato was discovered by the Aztecs and was first cultivated in Mexico. It was introduced to Europe by conquistadors in the 16th century. Initially, it was used as an ornamental plant, but by the 18th century, its sweet taste led to its use as food.

Pomodoro sauce embodies the beauty of simplicity in cooking, offering a thicker consistency than other sauces. The sweet flavor of the tomatoes invites warmth, while the vegetables contribute an enriching dimension to its taste.

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Pomodoro Sauce Ingredients

• 3 tbsp Extra virgin Olive oil
• 12 oz Sweet Cherry Tomatoes Cut in half
• 1 Chopped Onion
• 1 Chopped Red Bell Pepper
• 3 Chopped Carrots
• 3 stalks Chopped Celery
• 3 Cloves Minced Fresh Garlic
• ½ Cup Grated Pecorino Romano Cheese
• 4 oz Brie Cheese
• 1 tbsp Fresh Thyme

Instructions

• Combine all the ingredients except the cheese in a large saucepan, and saute on Med/low heat until the carrots and Celery are soft enough to puree
• Puree in a food processor or blender until a smooth mixture is formed
• Return the sauce to the pan and add the cheese, and stir until the cheese is melted
• If you are combining the sauce with pasta add ½ cup of pasta water then add the al dente pasta If not your sauce is ready for a delicious topping or pizza sauce
• Finish cooking the pasta in the sauce and serve

You can also experiment with different cheeses. I chose Brie because it melts quickly into the sauce, but other types of soft cheese, such as Squacquerone, Fontina, or Burrata, can work well too. Additionally, adding Pecorino Romano imparts a sharp flavor that enhances the earthy taste of the vegetables.

I also added a small amount of thyme to give an herbal twist, but basil or rosemary could be nice alternatives. Lastly, you can use red pepper flakes or any type of hot pepper to add a bit of heat. I believe that while spicy flavors can sometimes overpower the tastes of the tomatoes and vegetables, that’s also why cooking is considered an art.