This is my go-to tomato sauce recipe when I’m making it at home and not just buying a jar of store-bought. Pomodoro sauce simply means tomato sauce in Italian. It’s a simple recipe that tastes super fresh and flavorful. I also like that you can keep this sauce recipe traditional or you can easily customize it to your preferences, like adding some red pepper flakes or other ingredients that fit what your family loves.

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.

Related: Vodka Sauce, Alfredo Sauce, Lasagna, Italian Seasoning, Spaghetti Bolognese, Chicken Parmesan, Homemade Pizza.

Ingredients

• Whole, peeled ripe tomatoes – I love to use fresh tomatoes. You may also use canned tomatoes.
• Butter – Use whatever butter you keep on hand.
• Olive Oil – Such as extra-virgin olive oil.
• Onion – Chopped white onion.
• Garlic – Minced garlic cloves.
• Basil – Fresh basil leaves are a must.
• Salt and Pepper – We use kosher salt and fresh ground black peppercorns.

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 at home.

How to Make Pomodoro Sauce

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.

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.

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.

Serve over cooked noodles and top with Parmesan cheese.

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.

Tips & Additions

• As with any recipe with so few ingredients, the quality of those ingredients matter. If possible, use San Marzano tomatoes.
• Feel free to add more herbs beyond basil if you like, including parsley, thyme or even cilantro.
• I like to add a little red pepper flakes or cayenne to this sauce for heat.
• If you want to use fresh (not canned) tomatoes, you can! Learn how to prepare and peel them in this tomato and orange sauce recipe.
• If you’re looking to add protein, you can add cooked Italian sausage or ground beef to your sauce.

What to serve Pomodoro Sauce with:

I love to serve pasta with a meat and/or vegetable side dish or salad. Here are a few favorites.

Our light and summery no-bake lasagna is just the thing to make when it’s too hot to turn on the oven. It features tender lasagna noodles, sautéed zucchini, and juicy cherry tomatoes, all tied together by a rich and creamy ricotta spread. Unlike traditional lasagna, this recipe doesn’t require a baking dish: Instead, you’ll layer each of the four portions individually just before serving, making for an impressive lunch or dinner that’s fit for entertaining (but easy and quick enough for a weeknight). Pair this no-bake recipe with a simple salad for a summery, produce-packed meal that will keep you full and satisfied without weighing you down.

Key Ingredients

The noodles: There’s a time and place for no-boil lasagna noodles (in fact, many of our recipes from this classic meat-sauce version to this easy and cheesy skillet lasagna lean on them), but since this recipe never goes in the oven, you’ll need a box of standard lasagna noodles here. Cut them in half just before stacking.

The cheeses: A mix of ricotta and Parmesan cheeses lends richness to this simple recipe. Use whole-milk ricotta for the creamiest mouthfeel or opt for part-skim to keep it extra light.

The tomatoes: Tiny grape or cherry tomatoes soften in just a few minutes when tossed in a hot skillet, but don’t lose their shape. They’re our pick for this recipe, but if you have larger tomatoes on hand, you can chop up two of them to use instead.

The zucchini: You’ll need two medium zucchini (or one very large one) for this recipe. Cook them until they’re mostly tender and lightly browned but not mushy. If you have another variety of summer squash, swap it in for the zucchini and enjoy equally good results.

How to Assemble Our No-Bake Lasagna

Once you’ve boiled your noodles, cooked your vegetables, and stirred together your cheese mixture, it’s time to assemble. Here’s how it’s done:

1. Lay out four plates on your counter; you’ll build the stacks directly on the plates, which will prevent you from having to move them later (trust us, it would be a messy task).
2. Spoon some tomatoes on each plate, then top with half of a lasagna noodle.
3. Add a small spoonful of zucchini on top, followed by a dollop of ricotta and more tomatoes.
4. Repeat layering two more times, finishing each stack with a noodle and the last remaining tomatoes.

It’s sweet corn season here in the midwest, which means it’s time to make alllllll the corn recipes. First up! This Mediterranean corn salad that features sweet and juicy caramelized corn, crisp cucumbers, juicy tomatoes, crumbled feta, and fresh herbs, all tossed in a simple homemade vinaigrette. I can’t wait for you to try it .

This Mediterranean corn salad was born out of my love for this super popular Mediterranean grilled street corn recipe that Linley created a few years ago. It’s all the flavors you love from that recipe, but tossed together in a yummy salad that’s perfect for serving at literally any summer get-together.

Key Ingredients

• Sweet corn: I highly recommend using fresh sweet corn cut off the cob (the flavor and texture just can’t be beat!), but if you are in a pinch you can use frozen corn. Just be sure that you thaw the frozen corn and remove any excess moisture from the corn before using it. PS: don’t sleep on my foolproof tutorial for perfectly boiled corn on the cob
• Cucumbers: The fresh, crisp CRUNCH of sliced cucumbers are integral to the Mediterranean flavors of this salad. Any variety of cucumber will work, just make sure you slice them into half moons.
• Feta crumbles: The salty, crumbly goodness of feta is also crucial to the flavor of this salad. You can use cotija or crumbled goat cheese if that’s all have on hand.
• Kalamata olives: I’m on team olives! I know not everyone is, so feel free to skip these if olives aren’t your jam. You may need a pinch or two of salt if you don’t use olives since they add such great salty flavor to the salad.

Find the full list of ingredients in the recipe card below.

Serving Suggestions

Pair this corn salad with any of my delicious summer recipes for an easy spread for any backyard BBQ. Don’t forget to check out other salad recipes, too! You’ll often find me serving this salad with one of these 3 recipes:

Mediterranean Burger with Tzatziki: the flavors of this burger obviously pair well with this corn salad — I’ve even topped these burgers with the salad itself YUM!

Spatchcock Chicken: this spatchcock chicken is flavorful, easy to pop in the oven, and served alongside this delicious summer corn salad.

Air Fryer Chicken Thighs: keep the oven off and pop these air fryer chicken thighs into the air fryer for minutes. It is a great protein option to serve with this Mediterranean corn salad.

Tips for Storing Leftovers

This Mediterranean corn salad will keep in the refrigerator for up to 5 days if it is stored in an airtight container. Add additional crumbled feta and fresh herbs and toss to combine to brighten the salad up a bit before serving leftovers.

More of My Favorite Salads

This corn salsa recipe is easy to make with fresh corn, peppers, cilantro, and lime. Zesty, sweet, and spicy, it’s delicious on tacos, burritos, and more!

This corn salsa recipe is full of fresh summer flavor! Sweet, juicy corn kernels play off crisp bell peppers and red onion, spicy jalapeños, cilantro, and zesty lime. I love to serve it as a summer appetizer with tortilla chips, and it’s also great on burrito bowls, taco salads, and more. Think Chipotle’s corn salsa, but better.

Like many of my favorite summer recipes, this corn salsa is easy to make. Simply dice up the veggies, chop the corn kernels off the cob, and stir everything together.

If you’re doing the math, that means that I use raw corn in this salsa. I love its crisp texture and super-sweet flavor here, but if you prefer to use cooked corn, feel free. Boiled corn and grilled corn would both work great.

Corn Salsa Ingredients

Here’s what you’ll need to make this fresh corn salsa recipe:

• Fresh corn on the cob – You’ll need about 3 ears of corn to make this recipe. If you can’t find in-season fresh sweet corn, use thawed frozen corn instead.
• Red onion and garlic – For sharp depth of flavor.
• Red bell pepper – I love its brilliant red color against the pale yellow corn. It also adds a nice crunch!
• Finely chopped cilantro – It adds fresh flavor and pretty flecks of green.
• Freshly squeezed lime juice – For bright, zesty flavor.
• Jalapeño – It gives the salsa a spicy kick. Use pickled jalapeños instead of raw ones to make your salsa extra-tangy.

Add a pinch of salt and pepper to tie it all together!

Find the complete recipe with measurements below.

What to Serve with Corn Salsa

There are so many delicious ways to serve this corn salsa! Here are a few of my favorites:

What’s your favorite way to eat corn salsa? Let me know in the comments!

Make-Ahead and Storage Tips

If you’re making this corn salsa recipe for a party or gathering, feel free to prep it up to 1 day ahead. Store it in an airtight container in the refrigerator until you’re ready to serve. I think the flavors actually improve as the salsa sits!

If you have leftovers, you can store them in an airtight container in the fridge for up to 4 days (though if your house is anything like ours, I doubt they’ll last that long).

More Favorite Salsa Recipes

If you love this recipe, try making one of these fresh salsas next:

 

Our 26 Most Popular Summer Salads
I’m so excited to be sharing all of our favorite salads from summers past! Every year, I’m inspired by the abundance of fresh summer berries, zucchini, sweet peaches, juicy tomatoes, and all the herbs and greens that make salads feel so alive and colorful.

Summer is one of the best seasons for a colorful salad—whether it’s a vibrant side dish or a hearty dinner salad. And wow, there is a lot to pick from in this list! I pulled the most popular salads from all the previous summers to give you the ultimate summer roundup.

Summer salads are always the most fun to create and they’re even more delicious to eat! I feel the same about early fall salads too, since so many of these summer ingredients carry right through into October.

One of my biggest dreams is to live on land with a garden full of herbs, peppers, tomatoes, zucchini… maybe even some fresh berries. And definitely flowers! But until then, I’m making due with farmers markets, Whole Foods runs, and our very small herb garden.

When it comes to salads, you’ll quickly see that I gravitate toward big dinner salads—especially in summer. They’re exactly what we’re craving most nights. Below, you’ll find the top summer salads, including the HBH community favorite: Tomato, Peach, and Burrata Salad. My personal favorite? It’s a tie between the Watermelon Peach Salad and my Chicken Cobb Salad with Avocado Ranch.

What’s your favorite summer salad? And are there any new recipes you’d love to see me share? You have to let me know!

Our 26 most popular summer salad recipes!

Strawberry Feta Salad with Candied Pecans

Caprese Pasta Salad

Crispy Wonton Rotisserie Chicken Salad

Dill Pickle Salt and Vinegar Chicken Salad

Party Pasta Salad

Tomato, Peach, and Burrata Salad

Watermelon Peach Salad

Greek Chicken Orzo Salad

Lemon Parmesan Sesame Salad

Street Corn Pasta Salad

Summer Chicken Salad with Hot Bacon Dressing

BLT Pasta Salad

The Italian Salad Sandwich

Caprese Chicken Pasta Salad

Melon Basil Burrata Salad with Crispy Prosciutto

Chopped Buffalo Chicken Skewer Salad

Hot Bacon Tomato Peach Goat Cheese Salad

Chicken Cobb Salad with Avocado Ranch

BLT Caesar Pasta Salad

Grilled Jalapeño Peach Quinoa Salad

Summer Chopped Tomato Peach Salad

Chicken Caesar Salad Pizza

Chopped Thai Crunch Chicken Salad

Creamy Avocado Ranch Chicken Pasta Salad

Chicken Tzatziki Avocado

Chili Mango Peanut Chicken Salad

Lastly, if you make any of our 26 Most Popular Summer Salads, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

These summer pasta recipes are packed with peak-season produce like tomatoes, basil, and zucchini. Try one for a fresh, easy weeknight dinner!

I’ve written a LOT of summer pasta recipes over the years. The reason is simple: anytime I come home from the farmers market with a pile of the season’s best produce and no plan for how to use it, a pasta dish feels like the perfect solution.

This delicious Italian carb can pair with any vegetable, and it cooks in a matter of minutes. So if I want to get a veggie-packed summer dinner on the table quickly, pasta always does the trick.

I’m sharing 20 of my best summer pasta recipes below. If you could use some new ideas for your weeknight rotation, or if you’re looking for ways to make the most of summer produce, check them out. They’re all super simple and fresh—just what I enjoy at this time of year. I think you’ll love them too!

Green-on-Green Summer Pasta Recipes

Zucchini Pasta

Got too much zucchini on your hands? This zesty summer pasta will help you use it up! 2 full pounds of grated squash cook down into a lightly silky sauce for the pasta.

Pesto Gnocchi

Basil pesto and bursty cherry tomatoes pack this 20-minute dinner with fresh summer flavor.

Pesto Pasta

I can’t get enough basil pesto in the summertime. When I’m not making the gnocchi above, I toss it with spaghetti, bucatini, or linguine for a quick, elegant summer pasta!

Bright & Zesty Pastas

Lemon Pasta

This bright, creamy pasta comes together in 20 minutes with 6 basic ingredients! Pair it with lemon green beans or a green salad for a fresh summer meal.

Spaghetti Aglio e Olio

I add lemon juice, lemon zest, and a full bunch of kale to this brighter, fresher take on Italian spaghetti aglio e olio.

Linguine with Tomatoes and Lemon

This recipe only calls for a few basic ingredients, but each one is a heavy hitter. Burrata adds creamy richness, roasted tomatoes add savory flavor, and finely chopped roasted lemons sneak in bursts of brightness. It’s a super simple, yet impressive, summer meal.

Artichoke Pasta

My 5-ingredient lemon butter sauce is the secret to this pasta’s rich, zesty flavor. It’s fantastic with roasted baby artichokes, but if you can’t find them, feel free to substitute another vegetable. Blanched green beans, broccolini, or even canned artichokes would be great.

Fresh Vegetable Pastas

Pasta Primavera

This colorful summer meal is essentially half veggie, half pasta! All the veggies cook together in a single skillet, so it’s super simple to toss together.

Cherry Tomato Bucatini Pasta

When I buy too many cherry tomatoes at the farmers market (aka every single week), I make this easy summer pasta to use them up. Half the tomatoes cook down into a sweet and tangy sauce, while the rest stay intact, adding juicy, bursty texture.

Roasted Vegetable Pasta

This easy pasta is one of my favorite ways to use up a variety of summer veggies. Just roast all the veggies until they’re tender and caramelized, then toss them with pasta, feta, and a quick lemon vinaigrette. Tip: Not feeling feta? Parmesan cheese would be great here too.

Creamy Summer Pasta Dishes

Roasted Red Pepper Pasta

Tired of regular old marinara sauce? This creamy roasted red pepper and sun-dried tomato sauce is an easy, delicious summer swap!

Creamy Corn Pasta

Hands down one of my favorite summer pasta recipes! With a creamy blended corn sauce and more corn kernels for crunch, it’s a sweet corn celebration.

Creamy Pasta Pomodoro

No heavy cream here! Blended cashews give this creamy plant-based tomato sauce its comforting texture.

Summer Pasta Salad Recipes

Easy Pasta Salad

With over 500 5-star reviews, this herb-packed pasta salad is one of our most popular summer pasta recipes!

Pesto Pasta Salad

Like any pasta salad, this recipe is a great cookout side dish. But I love it for dinner too. On a hot summer night, this cool, refreshing pasta hits the spot.

Italian Pasta Salad

My homemade Italian dressing, olives, and pepperoncini pack this pasta salad with bold, zesty flavor.

Orzo Salad

If you love a classic Greek salad, you’ll love this orzo salad too. It stars tangy feta, olives, cucumbers, tomatoes, fresh mint, and my easy Greek salad dressing.

Caprese Pasta Salad

This quick and easy pasta salad is practically summer in a bowl! It takes the key ingredients from a classic Caprese salad and transforms them into a packable picnic side dish.

Tortellini Salad

If you’ve never made a tortellini pasta salad, you’re missing out! The chewy, cheesy tortellini make it super filling and fun to eat.

BLT Pasta Salad

All the flavors of your favorite summer sandwich, now in pasta salad form! Instead of using actual bacon, I sub smoky tempeh bacon to make this recipe meat-free.