Italian Tomato Sauce Recipe (Sugo Al Pomodoro)
Fresh, flavorful, and light taste, a simple, authentic recipe for classic Italian tomato sauce (Sugo al Pomodoro). Great for any pasta dish! Add chicken or fresh mozzarella, and make it a meal!
Servings: 6 -8 servings
Ingredients
- 1 small onion yellow or white, chopped or cut into thin slices (depending on preference)
- 1-2 tablespoons extra virgin olive oil good quality such as Colavita
- 1 28-ounce can good quality whole peeled canned tomatoes you can also use crushed tomatoes, or passata (tomato puree
- 5-6 leaves fresh basil whole and washed
- Salt and Pepper to taste
Instructions
- In a large saucepan or pot, medium heat, add olive oil and sauté onion for about 6 minutes, until translucent.
- Add canned tomatoes. Cover and let simmer on low-medium heat (the sauce should bubble, but not boil) after 10 minutes of cooking crush the whole tomatoes with a wooden spoon to break them up. You can also use an immersion blender.
- Cook for 20-25 minutes until the liquid reduces slightly. Stir occasionally during cooking.
- Turn off the heat and add the basil to the sauce. Add salt and a bit of pepper to taste. If you notice any bitterness you may add a teaspoon of sugar. If you notice the sauce isn't as thick as you like it add a tablespoon of good quality pure tomato paste.
- Store in the fridge or freezer and use as a sauce for pasta, polenta, gnocchi and more!
Notes
How to Make Tomato Sauce Less Acidic:
- Add grated carrot or a whole carrot – It naturally sweetens the sauce without added sugar.
- Use high-quality tomatoes – San Marzano style are less acidic.
- Finish with butter or a splash of cream – Adds richness and softens sharpness.
- Simmer uncovered to let excess liquid evaporate.
- Add tomato paste for a richer, thicker consistency.
- Stir in grated cheese like Parmigiano for flavor and body.
- Add a splash of pasta water, broth, or plain water until the desired consistency is reached. Stir well and simmer briefly to blend.
- Fridge- store prepared tomato sauce in Mason jars or tightly sealed containers in the refrigerator for up to one week.
- Freezer - as long as the cooked sauce is sealed in a proper container or in a proper freezer bag it will last several months in the freezer.
Nutrition
Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 190mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 1mg
