
A red sauce that comes together with ease and makes you grateful to exist is something we all require. This is it. Simple enough for weeknights. Sufficiently impressive for entertaining.
Why Our Testers Loved This
“Simple, quick, and delicious.” “Elegant in its simplicity.” “This is not Sunday gravy but it sure as heck is good.” “I’m filing this recipe away to make again…repeatedly.” That’s what folks are saying about this sugo recipe.
Notes on Ingredients
- Whole peeled tomatoes–The flavor of your sugo di pomodoro is going to be dependent on the quality of tomatoes you use. If you can find San Marzano tomatoes, we recommend using them.
- Red pepper flakes–These are optional but add a wonderful spiciness to the sauce.
- Fresh basil–We recommend using fresh basil for the best flavor in your sauce. However, in a pinch, you can substitute 1 tablespoon of dried basil.
How to Make This Recipe
- Sauté the onion in oil until softened. Add the garlic and cook until it begins to brown. Stir in the pepper flakes, if using.
- Dump in the tomatoes and season with salt and pepper. Cover and simmer until slightly reduced.
- Stir in the basil leaves.
Common Questions
For an easy inexpensive meal, simply toss your tomato sauce with pasta or gnocchi and shower it with Parmesan cheese. For a heartier meal, add some beef meatballs. You could also use this sauce for making Eggplant Shakshuka.
Sprinkle in a pinch of baking soda, which will help to neutralize the acid. Alternatively, a pinch of sugar will also help to balance the flavor.
Helpful Tips
- If your finished sauce is too runny, simmer uncovered for an additional 15 to 20 minutes or until it’s reduced to your desired consistency.
- The recipe makes enough sauce for a pound of pasta.
- Leftover sauce can be stored in the refrigerator in a sealed container for up to five days or frozen for up to six months. Thaw in the refrigerator before reheating.
- This recipe is suitable for gluten-free, dairy-free, or vegan diets.
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Sugo di Pomodoro ~ Authentic Italian Tomato Sauce
Ingredients
- One (28-ounce) can whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/3 red onion, cut into medium dice
- 3 garlic cloves, finely chopped
- Pinch crushed red pepper flakes, (optional)
- Sea salt and freshly ground black pepper
- 2 tablespoons torn fresh basil leaves
Instructions
- If you prefer a smooth red sauce, dump the tomatoes and their juices in a food processor or stick an immersion blender in the opened can and purée the tomatoes until smooth. If you prefer a red sauce with a chunky consistency, don't do anything to the tomatoes just yet. Instead, wait and break the tomatoes up in the pan with a wooden spoon.
- In a large saucepan, warm the oil over medium heat until hot. Add the onion and cook until softened, 5 to 6 minutes. Add the garlic and cook for 2 to 3 minutes, until it begins to brown. If your prefer your red sauce with a little kick, add the red pepper flakes.
- Dump in the tomatoes and season with salt and black pepper. Reduce the heat to medium-low and simmer, stirring occasionally, for about 30 minutes, until the sauce is reduced slightly. (If you did not purée the tomatoes, use a wooden spoon to break them into pieces while they cook.)
- If the sauce is still a little runnier than you prefer, uncover and simmer until reduced to the desired consistency.
- Stir in the basil and remove the pan from the heat. You'll have sufficient red sauce to toss with a pound of pasta.
Notes
- Fixing acidic sauce–If your tomato sauce tastes too acidic, sprinkle in a pinch of baking soda.
- Storage and freezing–Leftover sauce can be stored in the refrigerator in a sealed container for up to 5 days or frozen for up to 6 months. Thaw in the refrigerator before reheating.
- Dietary–This recipe is suitable for gluten-free, dairy-free, or vegan diets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I’m filing this sugo recipe away to make again…repeatedly. I’d be selling the recipe short if I emphasized only how easy it is to make and how quickly it gets dinner on the table. This is a high-quality sauce from simple ingredients that’s elegant in its simplicity.
I must say, as an Italian, that this sugo recipe is pretty good. It’s quick and easy enough for a weeknight supper.
This sugo di Pomodoro is identical to a basic marinara sauce recipe that I’ve been making for years. It’s simple, quick, and makes a delicious sauce that can be paired with any type of pasta.
This basic Italian tomato sauce was very fragrant while simmering. I used my immersion blender because we like a smoother texture. I had almost three cups of sauce that I tossed with a pound of cooked spaghetti. It made four ample servings.
A perfect, no-fuss Italian tomato sauce for any time of year. I particularly love this recipe in summer when basil is growing like crazy in my garden and can shine in this simple sauce.
Can this be further condensed spiced adjusted and used as pizza sauce?
Bobbie, we haven’t tried it this way, so we can’t say for certain, but I don’t see any reason why it couldn’t. If you do try it, please let us know how it turns out!