This authentic Italian tomato sauce is so quick, and easy to make that it’s ready before the pasta is finished cooking! Read the reviews; when you make this once, you’ll never go back to those inauthentic, sugar-filled jar sauces. Buon appetito!
As promised, here is my own “how to make tomato sauce” post. This is continued from my last rant (here) where I dissected BuzzFeed’s attempt to write a recipe for making “the best” tomato sauce, explaining why it was all wrong.
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Actually, this is not “my” recipe—this is a basic recipe that millions of Italians have used for ages to make one type of Italian pasta sauce. It’s the equivalent to posting a recipe for a basic hamburger in the US; it’s not an actual copyrighted recipe, and of course there are variations, but almost everyone knows how to make a hamburger. However, many Americans ask…
How do you Make Fresh Tomato Sauce for Pasta?
It’s not difficult at all, and you’ll be so happy with the results (just read the reviews below).
This is a super quick Italian pasta sauce recipe, or sugo, which is actually ready by the time the pasta is done (usually it’s ready before then). I made a chunky tomato sauce, but you can make a smooth sauce with puréed tomatoes, which I often use.
You may also like to make homemade gnocchi and serve it with this sauce.
CAVEAT: If you substitute any of the ingredients which I list, or alter any of the directions, you must realize that you will not have the same outcome, or the same flavor as the sauce that I make.
Once, I gave a friend a recipe with instructions on which specific ingredients to use. The friend made the recipe and then told me, “It didn’t taste as good as yours.” After a brief investigation, I realized that she had substituted inferior quality ingredients. If you want the best results, use the best ingredients!
UPDATED July 7, 2016: eating authentic Italian pasta as part of the Mediterranean diet, can actually aid in weight loss according to a recent study.
How to Check Whether Your Canned/Jar/Box Tomatoes are Good Quality.
Want a tip on testing if your choice of canned tomatoes are top quality? First, read the label: tomatoes from Italy are usually very good, but do check the ingredients. You do not want anything added other than tomatoes, salt, basil or citric acid.
The best product is just tomatoes (I prefer the ones from a glass jar). I’ve also seen news stories where tomatoes were brought from China, then canned in Italy so they could say “made in Italy”. They added color and all sorts of nasty things, so don’t just rely on the label.
Once you decide to purchase said tomatoes, here’s the second test: open the can/jar/carton and dip your fingertip into the tomatoes or puree. Does it taste good? If you made a sour face, they’re probably not going to make a great sauce. If the answer is “Yes, they’re sweet and tasty!” then you’ve found the right tomatoes!
Authentic (Quick) Italian Tomato Sauce
for Pasta (Spaghetti Sauce)
Ingredients
- 4 tbsp extra virgin olive oil (like Lucini)
- 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA
- small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
- 1 (28-32 oz) carton/jar of chopped tomatoes or puree (like Mutti, or Bionaturae– I no longer like POMI since their tomatoes are no longer good quality) ultimately, chopped fresh Roma tomatoes are best if you have them
- about 1 1/2 level tsp Diamond Crystal Kosher or sea salt
- 3 or 4 large leaves of fresh basil
- Parmigiano Reggiano to grate
To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
Pour the oil into a large sauté pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Sauté the garlic until it just starts to brown, then add the parsley.
Turn the heat up to high. Now, add the puree or chopped tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
Add the salt and continue to simmer at a fast pace, and stir often, WITHOUT THE LID.
The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
Taste the sauce, if it doesn’t taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn’t ruin the flavor and aroma of the basil.
Add your authentic Italian tomato sauce to the drained pasta in the same pot. Save some pasta water to add back into the pasta in case it’s too dry. Top with some freshly grated authentic Parmigiano Reggiano cheese or Pecorino Romano, and freshly ground black pepper. You now have an authentic Italian tomato sauce to use as you please!
Also, if you’ve been plating pasta in a bowl, then topping it with sauce, this is American-style. It honestly doesn’t taste as good if served this way. (If you don’t believe me, try it both ways, side by side.)
If you want to serve it the way they do in Italy, mix the sauce in with the pasta and then plate it. Domenica Marchetti, who is an authority on Italian cuisine and the author of six Italian cookbooks explains this on her site, also. She also shares a simple Italian tomato sauce recipe which is almost identical to this recipe.
BUON APPETITO!
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Authentic (Quick) Italian Tomato Sauce for Pasta
NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
Ingredients
- 4 tbsp extra virgin olive oil (like De Cecco or Lucini)
- 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA
- small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
- 1 (28-32 oz) carton/jar of chopped tomatoes or puree (like De Cecco, Mutti, or Bionaturae- I no longer like POMI since their quality dropped) ultimately, fresh Roma tomatoes are best if you have them
- about 1 1/2 level tsp Kosher salt
- 3 or 4 large leaves of fresh basil
Instructions
- Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
- Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
- Add the salt and continue to simmer at a fast pace, and stir often.
- The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
- Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
- Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
- Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.
Nutrition Information:
Yield:
6Serving Size:
4 ozAmount Per Serving:Calories: 125 Saturated Fat: 10g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 7g Fiber: 0g Sugar: 0g Protein: 0g
You can’t get a simpler, better tasting Italian tomato sauce!
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Since traveling to Italy last October and this August, it was my quest to find an authentic tomato sauce recipe. Once we got back I realized my tomatoes were almost ready to start harvesting. As it turned out, when I planted my tomatoes, unbeknownst to me, I planted San Marzano and Roma tomatoes! Seriously! (Envision mind blowing joy!) Today I made this sauce. I froze a lot. I then read another blog (sorry!) about roasting tomatoes before freezing. So I tried that as well. What a wonderful day I have had making tomato sauce and freezing my roasted San Marzano tomatoes. Plus I am making your pizza sauce tonight for dinner. BEST. BLOG. EVER!
Love this, Lynn!! I laughed at your apology, though! No harm done as long as the author gave proper/authentic information! That’s my only qualm online; so much misinformation flying around. You are very lucky to have fresh tomatoes. I had 5 plants, but the animals ate every single one of mine. :( So disheartening. I’m happy that you have a freezer full of fresh tomatoes and sauce, though. Let me know how the pizza turns out! :) And THANK YOU!
Love this recipe. I am going to try this with fresh Roma tomatoes. Here is my question: Can I just freeze my pureed tomatoes for future use, or would it be better to make the sauce while the tomatoes are fresh and then freeze the sauce? Thanking you in advance for your response, -Regards, – Lanny in London.
Hi Lanny, you could absolutely just freeze the passata and then make the sauce if that’s what you would like to do. Let me know how it turns out! :)
If I want to cook 2 batches early in the day for dinner later, can I just combine both batches in a large sauce pot to reheat? In other words does it hold fairly well when reheated? (I’m going to do the batches separate as you said)
Yes, you could absolutely reheat them together! Enjoy! :)
I love, love, LOVE, this sauce! Thank you for this recipe!!
I’ve never made sauce from fresh Roma tomatoes. Can you walk me through this?
Did you miss the recipe? I’m confused.
I just tried this with my excess beefsteak tomatoes… and it is MARVELOUS!! As soon as I got it cooking well, I poured it into a ninja ..I know I know it probably would have cooked down… but beefsteak tomatoes have a thick skin. Anyway, I poured it back into the pot and let it simmer a bit and my oh my… it is SO GOOD. Can’t wait for dinner now! Will use up the rest of my beefsteaks this way and freeze each batch. I also roasted a few yesterday and froze them.. may use them to make sauce when I run out of fresh.
Sounds fabulous, Sami! Glad you can make use of them and freeze the sauce and enjoy the summer tomatoes out of season! Wish more people would do this and not buy jars of processed sauce. Thanks for the lovely note!! :) CC
I tried this recipie today and it was a big hit!! We added mushrooms, chicken meatballs and more fresh basil and it was all the more delicious. Thank you very much for sharing :)
Glad you enjoyed it, Esha! Thank you. :)
Hi Christina! I am off to the store to buy the ingredients for this sauce but will be cooking for a family of 8 so wanted to ask you what would be the best way to go about making a large batch? My mom makes hers very similar to this but never measures a thing so she wasn’t very much help :( lol thanks!
Ah, this actually doesn’t work too well to make a double batch unless you have a very large saute pan and a super hot burner. Here’s why: in order for the sauce to cooked quickly and not end up having a bitter/raw flavor, when you put the tomatoes in, they need to cook hard and fast. If you double the recipe, there’s usually too much for the pan/burner to do their job. Does that make sense? The best thing to do would be make two batches. Hope that doesn’t put you off :(
Hi I really want to make my own tomato sauce but I hate garlic can I leave it out or substitute it for something ?
Hi Emily, if you just hate it, but aren’t allergic to it, I would give it a try as is and then just remove the garlic before serving the sauce. You won’t actually taste the garlic flavor in the sauce this way, but it does make a difference. The other option is to use a bit of finely chopped onion, instead. :) Let me know how it turns out, CC
Phenomenal, quick, easy and super tasty. Made it for $10. I am so full I can barely walk, thanks so much
kevin
Hahaha! I take it you enjoyed it, then! Thanks for the great review, Kevin! :)
[…] Authentic (Quick) Italian Tomato Sauce for Pasta […]
I love the simplicity of this recipe, and also the taste. Brilliant!
Isn’t it wonderful! I wish more people would realize how easy this sauce is to make! Thanks, Terrie!
I just made 5 consecutive batches of this sauce to freeze. I wasn’t sure about doubling or tripling it–some things just don’t work out when you do that. The up side is that I know this recipe by heart now!! And by freezing it, I won’t ever need to grab a jar of commercial store-bought sauce again. This recipe has given me new standards for Italian recipes, and you have set the bar pretty high and yet pretty simple and pretty delicious!
Dear Terrie, you have no idea how happy you’ve made me! The fact that you won’t buy a jar of sauce again because you’ve discovered how easy it is to make it at home and have it taste so much better is what I’m striving for with all of my recipes (well, most of them anyway)! Thanks so much for letting me know. And by the way, because this is a quick sauce and needs to cook quickly, if you did double or triple it, it would not have turned out the same (it can be a bit sour if it doesn’t cook quickly}, so you did the right thing! CC
Perfect recipe. Exactly what I was looking for.
The link to the other blog which showed how to toss the sauce with the pasta, was a great tip aswell!
Thank you so much for sharing .
Wonderful! Thank you for letting me know, Mohamed! :)
Hello Christina,
I would consider it a dream to be able to travel to Italy and learn to cook authentically. So jealous of you in that way. Growing up I wasn’t fortunate enough to have access to all of the completely homemade simple and nutritious ingredient foods. So pardon my ignorance here. If you’re using fresh Roma Tomatoes what would be the process for preparing them to make this delicious sounding pasta sauce? I have only known the pasta from a jar unfortunately so I guess the only way I can go is up right? Considering I need to stay away from too much sodium this sounds so awesome.
Oh Aaron, I LOVE your mindset! Yes, the only way to go is up! :) You’ll love the difference in a fresh sauce. If you have fresh tomatoes, just wash them, remove the yellow part where the stem was (don’t throw away any other part of the tomato), chop them up and add them when you’d add the tomato puree. If you don’t like seeds or skin, boil some water then drop in the tomatoes for about a minute then remove them. The skin will then peel off easily and you can cut them open and remove the seeds.
Hope this helps, let me know how it goes. And in regards to the sodium, don’t shy away from adding enough salt as the amount you add will probably be at least half as much as what is in the jars of sauce. Just add a little more at a time after tasting because I think this is the biggest mistake people make (undersalting homemade food). Good luck! CC
Christina is there any particular chopping method you would recommend for best results? I.e. small thin diamond type cuts or more of a non precise dice etc…?
Nope! Chop as your heart desires as the pieces will pretty much disintegrate. :)
Trying this tonight. I dont have fresh parsley or basil can I use dried?
Yes, Lori. It’s not quite the same as frozen (better than dried), and obviously the best is fresh, but I use dried in a pinch sometimes. Enjoy!
I have tried just like your receipt, Best ever!!! a big thank you from China!
Thank you SO much! Love to hear it!
Hi Christina, I wonder if you know this little trick my nonna taught me?
She would always check the flavour of her sauce after a few minutes of cooking. She explained it was because at certain times of the year, or certain crops, the tomatoes can have a more acidic flavour (as opposed to their usual lovely sweet flavour). If at any time the sauce tasted a bit acidic, she would pop in a little sugar (not much… maybe 1/4 teaspoon), give it a stir, then taste again, to see if she was happy with it. She’d always only add tiny amounts at a time – she’d say, “You can always add more if you need to, but if you put too much, you can’t take it out again!”. Same as salt!
Hi Wendy, that’s definitely a trick to combat acidic tomatoes, but because I always use jar tomatoes from Italy that I know are really good (non-acidic), so I never need to add sugar. :) I think many people believe sugar is a part of tomato sauce (and too much of it), so I wish they realized that this was the reason for any addition of sugar in the first place. Thanks for sharing!
Hi Christina, I completely forgot I’d sent you that message until today… so I scrolled down to see if you’d replied :)
Yes, I completely agree with you… and if I could find tomatoes in glass jars here, I’d get them! Actually, now that I remember, you came to Australia recently! Did you find tomatoes in jars anywhere? I live in Melbourne, and I haven’t seen them at all… not even at “Mediterranean” on Sydney Road, in Brunswick (which is a massive store selling heaps of things imported from Italy).
Spero che ti sei divertita mentre ti trovavi in questo paese (Australia)… io, invece, mi diverto tantissimo leggendo i tuoi “blog” da vari posti in giro per l’italia, e di vedere tante belle ricette famigliare! Mi viene una grandissima nostalgia per casa mia (Livorno)!
Ti mando cari saluti
Hi Wendy! Yes, I absolutely did see tomatoes in jars when I was in your lovely country! In fact, I bought a jar or two! Mum and I saw them in at least two different shops and they were inexpensive! So I say, keep looking and good luck! Maybe try calling places versus having to drive everywhere.
Grazie per il tuo pensieri, mi fa molto piacere! Siamo fatti un bello viaggi in Australia, e Mamma ha visitate i suoi cugini che non ha visto per molti anni. Excuse any mistakes, my Italian is pretty awful, but I try!
Thanks again! Christina
Your Italian is cute! Your wording is a little “odd”, but I could understand what you meant! Keep it up! 😁😁
Gosh it would be lovely to actually meet you… I feel like we’re kindred spirits… although yours is the part of the spirit that is better at cooking! 🤣🤣🤣
I know, I have a long way to go with my Italian! :( It would be lovely to meet sometime! I just met a reader on my road trip across the US! SO lovely to meet someone in person that you feel you already know anyway! Thanks, Wendy!
[…] Pasta is soul food! (photo source: christinascucina.com) […]
Hi Christina,
I am wondering if I don’t have any garlic cloves at home, can I substitute them for shallot cloves?
Hi Kleri, yes, absolutely you could use a shallot, but just know that the flavor will be different than the recipe I’ve shared. I much prefer the garlic, but onion is used in Italy, too. :)
Thanx for italian taste! =)
Which Mutti tomatoes would you use for the long-simmered version of this sauce? World Market has both the purée and chopped tomatoes. Is one better than the other? I’m using it for lasagna with meat sauce. I’ve been a Pomi user, but you’ve inspired me to give Mutti a try!
Hi Sarah, I only buy the Mutti in glass jars (purée) simply because I try not to buy many canned foods and tomatoes are so acidic. I use the Mutti for the quick version of sauce and the longer simmered one, with and without meat. The flavor is really good, I don’t think you’ll be disappointed. :)
Thanks so much for the response! Could you please share your recipe for meat sauce? There are a ton out there, but I would be interested to know yours.
My editorial calender is pretty full, so if you want to make it before I publish it, just make the sauce exactly the same as this recipe, except use a deep pot instead of a sauté pan. Add the meat (like ground beef or a piece of beef or sausages, etc.) when you’re frying the garlic. Once you add the sauce and bring it to a boil, bring it down to a simmer and cook for about 45 minutes, stirring now and then. Hope this helps!
My mother was from Europe and this was the only type of pasta sauce she ever made. Sometimes she’d add onions, sometimes a large pat of butter (oh yum) and sometimes even black olives. I have such fond memories of her homecooked meals. A basic tomato sauce like this is not only delicious, it can be used in so many ways. Thanks for the great recipe.
I totally agree, Shirley. If more people tasted food like this, they’d stop buying canned and prepared versions, I’m sure of it. Thanks for stopping by! :)
I came across your website after coming home from Italy and not finding many sauces I liked anymore. Thank you for this, it was delicious. I tasted the box of tomatoes like you suggested and literally could’ve eaten it right from the box. It is Cirio crushes tomato with basil. I’m looking forward to trying some of you other recipes!
Your comment makes me so very happy, Helene! Thank you so much for taking the time to let me know. It really means a lot to me. Cirio are good tomatoes, so I’m glad you found them! Let me know if you ever have any questions on my recipes and hope you do find more you’ll enjoy! :) Grazie mille! CC
[…] as this recipe, except use a deep pot and cook the tomatoes slower and simmer for about 45 […]
[…] are Borlotti or cranberry Beans which you can find online and at many bulk item stores. I make homemade pasta sauce using extra virgin olive oil, tomato puree from Italy. You can find this puree at Cost Plus World […]
Thanks for the recipe. I did follow it with adjustments for cooking time and cooking vessel because I needed to triple it. Very pleased with the results. I did add crushed red chili’s (dried) for a bit of zing.
Wonderful! You made an arrabbiata sauce if it was spicy! Nice, I love that sauce, and so happy you enjoyed it too. :)
Made this sauce a few days ago. Found it while searching for a simple Napolitana recipe as I just felt like no meat for a change. It was soooo good! Tasted amazing, and traditional. Loved it! I’m going to serve it when I have friends over for lunch next week. Thank you!
That’s really kind of you to take the time to let me know, Danielle and I really appreciate it! Thank you so much and so happy you love the recipe, but as I said, it’s not really mine. It belongs to all Italians! <3
[…] 5 Authentic (quick) Italian Tomato Sauce for Pasta […]
Hello! This sounds too good to be true… Lol. Can I make ahead of time to meld flavors to make chicken parm?
Hi Cathy, you can make it ahead, of course. However, I can’t advise on the chicken parm as that’s not an Italian dish and I’ve never made it. (It’s an American dish that most people think is Italian.) :)
Sounds delicious! Looking forward to trying it here soon at my baby shower! Can you tell me how many your recipes feeds? I need to feed about 20
Hi Rebecca, congratulations to you! I would say about 3 or 4x the recipe would be good for that many people, depending on appetites. However, I must warn you, you can’t make it all at once, or it just won’t turn out. In order for it to cook quickly, you need a big pan with a smaller amount of tomatoes so that it will cook briefly, but fast and furious, so to speak. This isn’t the best choice for a large group, to be honest. It would be easier to make the same way, but cook it in a pot and simmer it slowly for about 45 minutes to an hour. I used this sauce in this recipe, so you can see how it looks. Good luck whatever you decide!
https://www.christinascucina.com/one-year-later-my-miele-dishwasher-love-affair-review-and-a-recipe-for-ricotta-and-spinach-stuffed-pasta-shells/
Would this work as a pizza sauce
Absolutely not, this is cooked. This is for pasta, not pizza. Here is a really good pizza sauce recipe for you! https://www.christinascucina.com/my-mothers-favorite-pizza/
Hi!
This sauce sounds delicious but I have a question. I plan to make sauce once my tomatoes from the garden are ripe. Should I just chop them up and throw them in the pot, with skin and seeds?
I have made sauce before, but it involved blanching and peeling the tomatoes and taking out the seeds. My sauce was delicious, but quite time consuming and messy to make. Your version seems faster and less messy.
Thank you-
Amy M.
Yes! If you don’t mind the skin and seeds it’s even better for you!
Hi Christina,
I love tomato sauces, I am obsessed with them. For years I have used shop bought always thinking tomato sauce is complicated and long winded to make. How DELIGHTED I am to have discovered your best ever tomato sauce. When I make it I always think my kitchen smells like a proper Italian restaurant and I will never buy any other canned tomatoes than Mutti. Would I use the same sauce for Aubergine Parmiganna? (I am vegetarian). Thank you Christina for sharing your wonderful recipe and here’s to no more cans!!!
Sinead
Thank you so much for letting me know, Sinead! This is the kind of comment that encourages me to keep posting real recipes even though everyday I see more and more “dump dinners”, 25 ingredient recipes using processed food, and faux Italian concoctions.
Yes, you can use Mutti for all of your recipes that use tomato puree! I actually was just at their factory in Italy and tried to get a tour, but couldn’t. Thanks again for your comment and hope you enjoy more of my recipes! :)
Christina
I love, love, LOVE, this sauce! Thank you for this recipe!!
How many Roma tomatoes would you use if you wanted to use fresh tomatoes?
I’m so glad, Amy! Honestly, it depends on how much you want to make. If they’re medium sized, I’d say you probably need at least 8 to 10. The quantity doesn’t matter as long as the proportions are good (less tomatoes will require less garlic, oil and salt). Enjoy!
So the tomatoes were marked down to 3p for 6 so I used them peeled in this recipe. Seems good to me even though I used garlic paste. My garlic hasn’t even sprouted yet 😀 So 15p later I have my first batch. I’m going to add chilli to one lot and freeze batches. Then it’s time to use my other 15 p worth. I don’t want to waste the skins though.
That’s brilliant, Michelle! What a healthy inexpensive way to make prep-ahead meals! If you think it tastes good with garlic paste, wait until you try it with fresh garlic! Why don’t you buy some at the store until yours is ready? It really makes a difference in the flavor. Next time, keep the skins on and if you don’t like the feel in your mouth, just blend them up! :) Glad you enjoyed the recipe.
[…] Italian Tomato Sauce for Pasta […]
Hiya! Fellow English girl here :), so I have recently been browsing the internet for authentic italian tomato sauce for pasta and ALL of them say for onions and garlic to be added with a many different array of dried herbs. None of them called out to me. It’s so difficult to find authentic recipes because everyone labels their own as authentic when they’re really not! After literally months of searching I landed on this recipie, I must say, it looks promising :) I’ve only seen 1 other recipie call for only garlic, tomatoes and basil, I saw this recipie and thought it must be real so i had a read of the comments and they all look good! It looks like I’ll be giving this a try :) I have a question though….. i brought a tin of “peeled plum tomatoes” they are in a rich tomato juice and are prepared and packed in italy. They are also a good well known brand. My question is, would these be ok to use for this recipie?? Thanks :)
Hi Rebecca! You share in my frustration (don’t know if you saw the other post where I ranted for miles?)! I understand “authentic” is different to different people, BUT show me ONE person from Italy that makes their sauce with tons of herbs and spices. I bet there’s not one as that’s an American thing.
You can add onion, that’s not “wrong” as every part of Italy makes their sauce a bit differently. However, I see recipes putting in ingredients in the wrong order and that will change the flavor. This recipe is from the southern part of Italy (south of Rome).
Regarding your tomatoes: once you open the can, dip your finger in and taste the tomatoes. If they are acidic and make you pucker, no, they’re not good. You should be able to taste it and actually enjoy the flavor straight from the jar or can. That’s the best test. :)
Let me know how it turns out! CC
When I was a kid…(I’m not saying anything more, LOL), Cento was the go to brand. When Pomi came along i tried them but I find them bitter, so stopped using them. I live in Florida now and it is difficult to find Italian brands of tomatoes. I tried going back to Cento but i find every variety of them to be bitter. Is it just me, or has something changed?
I do believe it has. Lots of companies are putting $ over quality of product and we are suffering. I’m sure there’s a Cost Plus World Market near you, no? Check out their Mutti tomato puree (in glass jars). I think you’ll like them.
What happened to Pomi tomatoes? Not too long ago they were the darling of the food community. I notice that your article must have been written before the change because the photo shoes a tetra pack of Pomi. Your comment about no longer liking Pomi must have been a more recent edit.
Good question, Charlie. I do need to update my photos as it confuses readers seeing the Pomi and then me saying I no longer use them. They used to be FANTASTIC, then one day I bought a load of them and they were disgusting. Dark red, but with a blackish tint to them (didn’t look like tomato puree) and the worst part was they tasted horrible. I took them back to the store. My mother had the same experience, so I don’t know if they fell into the category of the companies buying Chinese tomatoes and coloring and doctoring them and claiming they’re from Italy, or what happened? There was a documentary about the tomato industry, much the same as what’s happened with the olive oil industry. We just don’t know where our food is coming from, and WHAT is actually in it. I recommend Mutti, their tomatoes are consistently good (and I drove by their plant in Emilia Romagna)!
Christina, thanks for the quick response! Believe it or not, I use Mutti more often than I use Pomi, mainly because I find the Pomi tetra pack to be cumbersome. I use the Mutti 14 oz can of chopped tomatoes (which are chopped so small as to be almost a crushed tomato product) and their glass jar of passata. I also use a glass jar of passata from Bionaturae. Earlier this week I made a tomato-garlic-basil sauce using a pack of Pomi, and they seemed to be ok.
Bionaturae are good, too. I use the Mutti glass jars and rinse with a bit of water as they tend to be a bit thick for me. Maybe Pomi is okay again? I’ll just stick with Mutti though. My husband bought 10 cases, so we’re good for a while!! haha!
[…] Check full recipe at christinascucina.com […]
Hi – love this quick and easy sauce. I’ve never made sauce from fresh Roma tomatoes. Can you walk me through this? I’m told the difference is outstanding with fresh tomatoes and I’d like to give it a try. Do you blanch the tomatoes first to remove the skin? Remove seeds then simply dice?
Thanks
Hi Annemarie, the difference IS outstanding IF you have good quality fresh tomatoes. Don’t bother if they’re tasteless as the sauce will be, too. If you get your hands on some really nice Roma or grape/cherry tomatoes, then yes, you can do either (blanch to remove the skin or just remove the seeds and chop). You can leave the seeds in, too. Or you can make the sauce then blend it so there are no bits. Any way will work! Enjoy!
What’s a small bunch of parsley?
1 or 2 tbsps of chopped parsley. Not imperative to have an exact amount of parsley, you just don’t want to overload it with a large bunch of parsley :)