Photo of Pomodoro sauce with spaghetti by WW

Pomodoro sauce with spaghetti

Points® value
Total Time
1 hr 2 min
22 min
40 min
Although great on pasta, this sauce also makes a terrific topper for grilled fish or boneless, skinless chicken breasts.



1 tbsp(s)


1 small, finely chopped


4 clove(s), large, minced


3 pound(s), ripe, beefsteak or other large tomatoes, seeded and diced

Reduced-sodium chicken broth

½ cup(s)

Fresh basil

¼ tbsp(s), fresh, chopped

Fresh parsley

2 tbsp(s), fresh, chopped

Table salt

½ tsp(s)

Fresh thyme

½ tsp(s), fresh, stemmed

Ground nutmeg

¼ tsp(s), or freshly grated nutmeg

Black pepper

¼ pinch(es), freshly ground

Cooked whole-wheat spaghetti

6 cup(s), kept hot


  1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
  2. Add the tomatoes; cook, stirring frequently, until they begin to break down, about 4 minutes. Pour in the broth, then add the basil, parsley, salt, thyme, nutmeg, and pepper.
  3. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, very slowly for 30 minutes, until somewhat thickened, stirring once in a while.
  4. Pour the sauce into a large blender or a food processor fitted with the chopping blade, working in batches if necessary. Puree, then return to the saucepan and heat over medium heat or pour into plastic containers, Cool to room temperature then freeze. Yields 1 cup of spaghetti and about 3/4 cup sauce per serving.


To seed the tomatoes, cut them into half, then gently squeeze them over a trash can, getting rid of most of the seeds but preserving the pulpy inner walls.