Italian Tomato Sauce Recipe (Sugo Al Pomodoro)
User Reviews
5
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Prep Time
5 mins
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Total Time
25 mins
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Servings
6 -8 servings
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Calories
48 kcal
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Course
Condiments
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Cuisine
Italian
Italian Tomato Sauce Recipe (Sugo Al Pomodoro)
Description
Italian Tomato Sauce Recipe (Sugo Al Pomodoro) focuses on slowly cooking onions in quality extra virgin olive oil to build a flavorful base. Whole peeled canned tomatoes are added and gently simmered, breaking them down by mashing with a spoon or blender to create a smooth texture. Fresh basil leaves are added towards the end, infusing their fragrance without overpowering the sauce. Salt and black pepper adjust seasoning, while optional sugar can balance bitterness and tomato paste can thicken the final consistency.
This sauce showcases a bright tomato flavor with subtle sweetness and a rich aroma from the basil and olive oil. The slow simmer allows the liquid to reduce slightly, concentrating the taste without losing the fresh essence of the tomatoes. The texture is smooth but not overly thick, providing a luscious coating for pasta, polenta, gnocchi, or as a base for other Italian dishes.
It stores well refrigerated for up to a week or frozen for several months, making it convenient to keep on hand. Reheating gently before serving maintains its flavor and texture. Its simplicity offers a foundation you can adapt with additions if desired, but stands well on its own as a classic tomato sauce.
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 ounce can whole peeled canned tomatoes you can also use crushed tomatoes, or passata (tomato puree, good quality
- 5-6 leaves basil whole and washed, fresh
- salt to taste
- black 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
- Store tomato sauce tightly sealed in the refrigerator for up to one week.
- Freeze cooled sauce in appropriate containers for several months to preserve freshness.
- Use this sauce as a versatile base for pasta, polenta, gnocchi, and other Italian dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 190mg | 8% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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