Classic Italian Tomato Sauce (Sugo di Pomodoro)
Ingredients:
2 lbs (900g) ripe Roma or plum tomatoes (or 2 cans of whole peeled tomatoes)
4 tbsp extra virgin olive oil
1 medium onion, finely chopped (optional)
2-3 garlic cloves, minced
1 tsp salt, to taste
1/2 tsp black pepper
1 tsp dried oregano (or a few fresh sprigs of oregano)
1 tbsp fresh basil (or a handful of fresh basil leaves)
Instructions:
Prepare the Tomatoes:
Fresh Tomatoes: If you’re using fresh Roma tomatoes, begin by making an “X” on the bottom of each tomato with a knife. Place them in a bowl and cover with boiling water for about 30 seconds to blanch. Once the skins start to peel back, remove them and transfer the tomatoes to an ice bath to stop the cooking. Peel off the skins, then chop the tomatoes, discarding the core.
Canned Tomatoes: If using canned tomatoes, simply crush them by hand or with a fork to break them up. The liquid in the can will give your sauce a nice base.
Heat the Olive Oil:
In a large saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion (if using) and cook for about 5 minutes until softened and translucent. This step builds a great flavor base, but it's optional if you prefer a more minimal sauce.
Sauté the Garlic:
Add the minced garlic to the pan with the onion (or directly into the olive oil if you're skipping the onion) and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic brown, as it will become bitter.
Add the Tomatoes:
Stir in the fresh tomatoes (or crushed canned tomatoes). If you’re using fresh tomatoes, the sauce will likely need to cook down a bit more. Stir everything to combine, and bring it to a simmer.
Season the Sauce:
Add the salt, black pepper, and oregano (or fresh basil leaves) to the sauce. Stir, then let it simmer gently on low heat for about 20-30 minutes. The sauce will thicken, and the flavors will meld together.
Taste the sauce and adjust seasoning as necessary.
Blend (Optional):
If you prefer a smooth sauce, use an immersion blender directly in the pan to purée the sauce to your desired consistency. If you like a chunkier sauce, you can skip this step.
Finish and Serve:
If using fresh basil and oregano, add the leaves at the very end of the cooking time and let them wilt into the sauce. This preserves their bright, aromatic flavor.
Taste one last time and adjust with more salt or pepper if necessary.
Tips for the Perfect Tomato Sauce:
Use Good Tomatoes: The quality of the tomatoes is the key to a great tomato sauce. Fresh, ripe Roma tomatoes are ideal, but good canned tomatoes can also make a difference. Look for San Marzano tomatoes if you’re using canned—they’re known for their sweet flavor and low acidity.
Don’t Rush: Let your sauce simmer gently, as this develops the flavors and thickens it naturally. The longer you cook it, the deeper the flavor, but even a 20-minute simmer will yield a delicious result.
Fresh Herbs vs. Dried Herbs: Fresh basil will give the sauce a bright, herbaceous note, while oregano adds a slightly earthy flavor. Both can be used, but don’t overdo it—Italian tomato sauce is about the tomatoes, not the herbs.
Customizing: You can add a pinch of red pepper flakes for heat, or a splash of red wine while cooking to deepen the flavor. Some people like to add a dash of balsamic vinegar for a touch of sweetness and complexity.