Sugo di Pomodoro (Italian Tomato Sauce)

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Sugo di Pomodoro (Italian Tomato Sauce)

Try rich and flavorful sugo di pomodoro - authentic Italian tomato sauce that's perfect to season pasta, gnocchi or used as a base for other recipes.

Prep Time2

Cook Time40

Total Time42

Course: Sauces

Cuisine: Italian

Servings: batch

Calories: 104kcal

Author: Svi

Ingredients

2 ½ cups tomato passata , or 3 14-oz cans of peeled tomatoes or a mix of both, see NOTE 1
¼ cup water
2 cloves garlic , see NOTE 2
1 tablespoon onion or shallot , finely chopped
3-4 tablespoon extra virgin olive oil
Fresh basil
Salt to taste

Instructions

In a large pan or casserole pot add extra virgin olive oil, garlic crushed with a flat knife, finely chopped onion, and basil (set 2-3 leaves aside). Set the heat to medium low.
Saute until garlic becomes fragrant and onion becomes translucent. Pay attention not to burn it. Remove the garlic.
Add tomato passata and/or canned tomatoes. I like to use a mix of both when I want a chunky rustic texture.
Add a little water in the jar/can and rinse out any remaining tomatoes to the pot with the sauce.
Simmer on low heat for 30-40 minutes covered with a lid leaving a small opening. Check on the sauce occasionally and add a little more water if the sauce starts to dry out.
If using canned tomatoes, crush them with a wooden spoon or potato masher.
At the end of cooking, add salt to taste and remaining basil leaves torn into small pieces.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Recipe Yield: with quantities indicated in this recipe you'll be able to season pasta or gnocchi for 6 servings.

Note 1: Use tomato passata, tomato puree or sieved/strained tomatoes or peeled canned tomatoes (whole or diced). Passata or sieved tomatoes will produce smooth, fine texture tomatoes, while sugo di pomodoro made with canned tomatoes will make rustic chunky tomato sauce.

You can also use a mix of tomato passata and whole tomatoes.

Quantities are approximate. But here's rough guideline:

You'll need at least 25 oz (700 g) jar/carton of passata or a combination or passata and canned whole tomatoes to make the recipe worth. So if you have 2 17-oz (500 g) jars, go ahead and use them both. It can also be 1 25 oz (700g) jar or passata and 1 14-oz (400 g) can peeled tomatoes.

Note 2: you can use garlic or onion only.

TOP TIPS

1. Read the label. Whether using passata di pomodoro or canned tomatoes make sure only ingredients on the label are tomatoes and salt, even though salt is not necessary.

1. Use high quality passata/canned tomatoes. They are usually less acidic and less watery. I love this passata that comes in 26 oz (750 g) carton boxes or its smaller size 14 oz (390g) version. Other good Italian brands are Mutti and Cirio.

1. Cook slow and low. Cooking sugo di pomodoro for at least 30 minutes of low heat is essential to bring up that sweet, pleasantly acidic flavor of the tomatoes.

1. Salt at the end. You might be tempted to add salt in the beginning but don't. During cooking tomato sauce will reduce and you risk to have over-salted it.

Nutritional information is for a full batch.

Nutrition