This simple and authentic Italian tomato sauce, sugo di Pomodoro, is made of fresh tomatoes and is a staple in an Italian kitchen.
Flavored with olive oil and basil, this classic Sugo is great on pasta, pizza, culurgiones or fregola ai frutti di mare.
If you love Italian cuisine, you must try this simple tomato pasta sauce, which always tastes best in Italy. Ripe and red tomatoes are so delicious that they require no sweeteners or flavorings other than herbs.
Italian recipes are mostly simple, and with a few fresh ingredients, they create a balanced combination of flavors that complement one another perfectly. And that’s exactly what this sauce is about.
What is sugo di Pomodoro or sugo al pomodoro?
Sugo means sauce in Italian, and Pomodoro simply means tomatoes. The sauce is made of fresh tomatoes gently simmered over low heat on gently caramelized onion and then blended into a smooth Italian tomato sauce that’s perfect for pasta, traditional braciole al sugo, briami or as a topping on your homemade pizza. While this sauce may seem unremarkable, its simplicity is its essence.
Why you will love this recipe?
- this tomato sauce recipe uses fresh, wholesome ingredients that are healthy and align with the principles of longevity
- Captures the essence of authentic Italian cuisine
- You will need less than 30 minutes to make this simple, quick, and versatile sauce that goes with any pasta dish
- smooth, velvety with ideal consistency ( not too runny, not too thick)
Ingredients to make homemade tomato sauce
tomatoes
To make this sauce as authentic as possible, use whole tomatoes – delicious Italian quality. Diced, pureed tomatoes or passata are already processed, and lack the sweet taste of fresh ripe plum tomatoes. In addition, most canned tomato pasta sauces are filled with a dozen ingredients and spices.
San Marzano tomatoes are the best for their ideal flavor, and they are also meatier, so they contribute to the right consistency.
If you have an abundance of ripe tomatoes, make this delicious Italian bread salad, Panzanella, you will love that.
onion
If your tomatoes are not sweet enough, you can balance them with a sweet onion, like Texas Sweets or a Walla Walla variety that caramelizes nicely during sauteing. You can also use other onion varieties, such as yellow, white, or even shallot.
garlic
I like to use fresh garlic, but if you are sensitive to garlic, you can use garlic powder and omit it.
basil
Fresh basil leaves are perfect for classic Italian sauce, but you can also use a dried alternative.
Olive Oil
use extra virgin olive oil for the best result
How to make sugo di Pomodoro – Pomodoro Sauce
First step: Peel the tomatoes
Bring a pot of water to a boil. Using a sharp knife, score a shallow “X” on the bottom of each tomato. Prepare a bowl of ice water. Carefully place the tomatoes in the boiling water for about 30 seconds to 1 minute or until you see the skin starting to loosen.Using a slotted spoon, transfer the tomatoes to the bowl of ice water to cool quickly. Once the tomatoes are cool enough to handle, peel off the skin starting from the scored “X.” The skin should easily come off.
Second step: Saute onion and garlic
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Third step: Add tomatoes
Cut the tomatoes into small chunks or add whole peeled tomatoes into the saucepan, breaking them up with a spoon or spatula. Let the mixture come to a gentle simmer. Reduce the heat to low, add basil and let the sauce simmer uncovered for about 10-15 minutes, stirring occasionally. This slow cooking process allows the flavors to meld together and the sauce to thicken. The longer you simmer the tomatoes, the more their juices will be released, resulting in a richer and more flavorful sauce.
Fourth step: Blend the sauce
Season with salt and pepper to taste once the sauce has thickened to your desired consistency. Turn off the heat and let it cool a bit. Use an immersion blender or regular blender to blend the Italian style sauce until smooth.
Serve the traditional Italian Sugo di Pomodoro over homemade potato gnocchi. or use it as a topping for homemade pizza. Enjoy!
Tips and tricks to make the best authentic Italian tomato sauce
- Carrot as Sweetener: If you feel the marinara sauce needs a sweetener, use grated carrots to sweeten it while providing extra nutrients naturally.
- Hand-Smashed Tomatoes: Some people like the texture smooth some prefer chunkier sauce. If you below to this category, skip the food processor and use your hands or a potato masher to smash the tomatoes for a rustic texture.
- Extended Simmering Time: Let the sauce simmer for longer to allow the flavors to develop fully.
Variations and Substitutions
- Oregano or Italian seasoning blend: Replace basil with oregano or Italian seasoning blend for extra aromatic flavors.
- Parmesan Rind and Anchovy: For added depth of flavor, include a parmesan rind and an
- For umami taste: use anchovy to enhance the umami profile of the sauce.
How to store this classic Italian tomato sauce?
This sauce is perfect for making ahead.
Storing in the refrigerator – store in an airtight container for up to one week.
Freezer: If you use tightly sealed, airtight containers or a proper freezer bag, it will last several months in the freezer.
Canning Homemade Tomato Sauce
If you have an abundance of tomatoes and want to preserve extra tomato sauce, canning is a great option. Start by filling a water bath canner with enough water to cover the jars by at least an inch. Place the canner on the stove, turn the heat high, and boil the water. Wash the jars and lids with hot water and dish soap there’s no need to sanitize them since the sauce will be processed for more than 10 minutes in the water bath.
Add two tablespoons of bottled lemon juice to each quart jar (one for pints). Use a ladle and funnel to fill the jars with tomato sauce, leaving 1/2 inch of headspace. Remove air bubbles by sliding a tool along the inside of the jar. Wipe the rims with a damp paper towel, then place the lids on and screw the bands finger-tight. Lower the jars into boiling water and process pints for 35 minutes and quarts for 40. Adjust processing time for elevations over 1,000 feet.
Can I use canned tomatoes?
The authentic Italian sugo recipe uses fresh tomatoes. However, if they are not in season, you can use whole canned-quality tomatoes, like San Marzano, rather than chunks, puree or tomato paste.
Other blue zone Recipes to try
Sugo di Pomodoro (Authentic Italian Tomato Sauce)
Equipment
Ingredients
Instructions
- Bring a pot of water to a boil. Using a sharp knife, score a shallow “X” on the bottom of each tomato. Prepare a bowl of ice water. Carefully place the tomatoes in the boiling water for about 30 seconds to 1 minute or until you see the skin starting to loosen.Using a slotted spoon, transfer the tomatoes to the bowl of ice water to cool quickly. Once the tomatoes are cool enough to handle, peel off the skin starting from the scored “X.” The skin should easily come off.
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cut the tomatoes into small chunks or add whole peeled tomatoes into the saucepan, breaking them up with a spoon or spatula. Let the mixture come to a gentle simmer. Reduce the heat to low, add basil and let the sauce simmer uncovered for about 10-15 minutes, stirring occasionally. This slow cooking process allows the flavors to meld together and the sauce to thicken. The longer you simmer the tomatoes, the more their juices will be released, resulting in a richer and more flavorful sauce.
- Season with salt and pepper to taste once the sauce has thickened to your desired consistency. Turn off the heat and let it cool a bit. Use an immersion blender or regular blender to blend the Italian style sauce until smooth.
- Serve the traditional Italian Sugo di Pomodoro over homemade potato gnocchi. or use it as a topping for homemade pizza. Enjoy!
My family loved this!