Go Back
People gathered around a cast-iron skillet on a wooden board with some spaghetti and red sauce.
Print Recipe
5 / 6 votes

Sugo di Pomodoro ~ Authentic Italian Tomato Sauce

This red sauce, or sugo di pomodoro, is an easy, classic Italian tomato sauce made with tomatoes, onion, garlic, olive oil, and basil. Ideal for busy weeknights as well as easy entertaining.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 87

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
US - Metric

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

  1. Fixing acidic sauce--If your tomato sauce tastes too acidic, sprinkle in a pinch of baking soda.
  2. 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.
  3. Dietary--This recipe is suitable for gluten-free, dairy-free, or vegan diets.

Nutrition

Serving: 1portion | Calories: 87kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 148mg | Fiber: 1g | Sugar: 3g