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, 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 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
Ingredients
- small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
- 4 tbsp extra virgin olive oil (like De Cecco or Lucini)
- 3 or 4 large leaves of fresh basil
- about 1 1/2 level tsp Kosher salt
- 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
- 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA
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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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!
[…] 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!
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 :)
[…] Here’s an authentic pasta sauce recipe to try. […]
[…] Authentic (Quick) Italian Tomato Sauce Recipe for Pasta […]
Ohh mama miaa it’s awsome. Thanks for the recipe I loved it. It’s too yumm… M from India and need some more recipes from you
Can you freeze this sauce and if so for how long. If you simmer meatballs in the sauce, will enhance or detract from the flavor.
Hi Sheila, yes, the sauce freezes perfectly! If you want to make it with meatballs, don’t make it in a saute pan, but a deep pot. It won’t be a quick version, but just do the same except for putting the heat up very high. Once it starts simmering, drop in your raw or cooked meatballs and simmer for about an hour or so. Add basil at the end. This freezes well, too! :)
Oh thank you, Christina!!
[…] plain spaghetti sauce or Bolognese sauce (optional) […]
[…] If you want to skip my rant and just get the recipe for a PROPER and AUTHENTIC ITALIAN SAUCE, here you go. […]
Christina’s site in in my recipe folder now. I was searching for quick Italian spaghetti sauce. I looked briefly at quite a few links, passing on any, that didn’t make the point that the canned tomatoes should be from Italy. Anyone, who doesn’t know that, I don’t trust. Thanks for the recipe Ms. Cucina
Your comment made my day, Rod!! Thank you so much and glad to know you’re after quality ingredients and looking for an authentic recipe! Good for you! Enjoy and come back for more (I have lots of similar recipes)! :)
I made this for dinner & the sauce is out of the world superb! Probably the Best sauce I have ever made.
What a lovely review, Brandi! Thank you ever so much for letting me (and others) know! Next you should try my penne alla vodka; similar to this recipe! Enjoy and grazie! Christina
Just tried this recipe out and its fantastic. Especially seen as i am definitely not known for my cooking ability. Thanks heaps ☺
Many of my recipes are this easy, Justin! So happy you had success with this one and hope you try others! :)
This is very much like my Great-Nona’s recipe from Bologna, Italy. Her recipe doesn’t have parsley, but does include a few leaves of torn oregano leaves, a bay leaf, and roasted garlic. Her recipe is hand-written in Italian. My Grandfather, who translate to English, also put in a pinch of baking soda to the sauce. He said it made it taste less bitter. It is my quick go-to tomato sauce recipe, especially if I make straccato.
This sauce was delicious! Will definitely be making again.
Wonderful, Rosa! Thank you so much!!
This simple and delicious sauce is my go to. You can’t go wrong with this sauce –once you start making your own, you’ll never go back to jarred stuff.
Thanks, Lupe! I totally agree! Thanks for coming back to let me know! :)
This is a great staple recipe to use with loads of other dishes too. It’s one of my favourites too, in addition to this recipe i also use finely chopped (or puréed onions – to hide from my kids), a bayleaf, dried oregano and also use a combination of tinned and fresh tomatoes – other then that i have been using the same recipe for many years now. Love this xx
Love it! Especially the pureed onion part! haha! Thanks, Marina!
I just made this sauce last week after work. It really is quick and I give it a delicious FIVE stars! l!!
It’s a perfect sauce to make when you don’t have much time (or nothing to eat)! haha! Thank you, Sue!!
This recipes looks divine. I didn’t know about cooking at a higher temperature for a shorter time. Can’t wait to try this. Thanks for the note on Pomi. My last several boxes have been so bitter that I have stopped buying too. Glad to have your confirmation.
Absolutely, Dana! You picked up on the key to this sauce. Use good quality ingredients and cook it on high and you’ve got a great sauce! :)
This makes a truly lovely sauce! It’s one of my favorites.??
Fantastic, Jana! So glad you love it!
My sauce turned out slightly bitter is this normal? I used tinned roma tomatoes
Hi Rosanna, I’m so sorry I missed your comment until now (I was in Europe when you commented). The reason your sauce was bitter was probably due to the brand of tomatoes you used. Were they from Italy? Did you do the taste test when you opened the can? Can you remember which brand you used? I gave some names of good brands of tomatoes in the recipe, why don’t you try with those and see if you get the same results. I bet you won’t!! :)
I know this is a really old post, but: oh my goodness this is lovely! I bookmarked this recipe when you posted it but hadn’t made it because I’ve tried so many tomato sauce recipes and they keep turning out really acidic or one-dimensional, and never have the richness that I remember from the pastas my cousins made me in Italy. This was a first attempt but wow! I thought it was too good to be true with so few ingredients and so little time required to make it, but I should have known better (considering how much I love your other recipes). It really gets the richness that most of my attempts have lacked. Thank you for showing me that I don’t have to wait until my next visit for good pasta! Your sticky toffee pudding is still my favorite recipe on the blog, but this is joining the list!
I just got back from Mexico, Taylor, and am now just reading your comment. Thank you so much! What a lovely sentiment and I must say I’m delighted to hear that you tried this recipe and love it! It really is a good one to have simply because it’s so easy when there’s nothing on hand to eat for dinner! :) Next you’ll have to try my aunt’s Penne Alla Vodka recipe! Very similar to this one, but a bit more naughty :)
Thanks again! Keep on cooking (and baking)! :)
I find it humorous what you say about Pomi, yet what zoe you siding in the photo . ???
That’s the EXACT reason that I wrote that, Mary. I USED to use Pomi when it was good, but since I took that photo, the product changed, so I updated my post to warn others. Sorry that wasn’t clear. CC
Hello! This recipe is basically what one of my Italian friends calls a red sauce “base” – as in something to then layer on top of to make other sauces. So my question is this…. how? From here would I, say, add meat? Or diced tomatoes for something a little bit chunkier? I’m just a bit lost–Italian food is way outside of my wheelhouse.
Hi Holly, authentic Italian food is one of the easiest to make. If you want to make a more traditional sauce, use a pot instead of a saucepan. Then, just add whatever type of meat or vegetables you want in the oil, then add the garlic and parsley before adding the tomatoes (puree, or chunky, fresh or from a jar). You don’t have to turn the heat way up just before adding the tomatoes, just bring it to a boil, then turn it down to a simmer and add the salt. Simmer gently for 45 minutes to an hour, then add basil at the end (check for salt). :) See, easy peasy! :)
Thank you so much for your kind and prompt response! I appreciate it very much! This is very helpful.
How long would you reccomended cooking the meat in the oil for before adding everything else. And what would you say is the best cut of pork to use
Oh dear, I missed this question, Rich! I’m so sorry! If you will still get this, you just need to sear/brown the meat for a few minutes on each side as it will continue to cook in the sauce. I don’t usually put pork in my sauce, but anything with a bit of fat with have more flavor in the sauce. Sorry again, I usually respond within hours! :(
how many people is this recipe good for?
Hi Katie, this makes enough for at least one pound of pasta, so at least 4 to 5 people. Enjoy!
looks an interesting recipe may try it! SO, if i just use a saucepan just cook it a bit longer until it thickens up? And greetings from Drumchapel!
Hi Brian! Always nice to get a comment from Scotland! :)
Actually, it won’t be a “quick” sauce if you do it in a saucepan, it’s more the regular method, but absolutely it will work and taste great if you cook it longer. :) Enjoy!
what is the measurement of oil in tablespoons? and is it one half a teaspoon of salt or one and a half? :)
Hi Brian, I have the measurement of olive oil listed as tbsp. (4). One and a half teaspoons of Kosher salt, but taste it and adjust from there :)
I dont want anymore mail from penny pics. Ive changed my mind. I receive too many too often. Please do not send anymore mail from penny pics. I have clicked ‘unsubscribe’ but you still keep sending. I dontf want anymore
Hi Diane, I’m sorry, but I am not “penny pics”, so I cannot unsubscribe you. I honestly don’t know what to tell you.
Hi Christina! This sounds delicious! It’s a bit different from the way I prepare it, and I like the addition of parsley. Will have to try it soon.
Thanks for sharing!!
Thanks, Rosa!
How many fresh tomatoes are used in this recipe?
Hi Shirley, the amount of tomatoes is not critical. If you use a small amount , like 6 to 8 romas, or more, like 10 to 12, just adjust the amount of oil, garlic and salt to taste. Once you make it a few times, you’ll know how you like it and won’t have to measure anything. :)
I have just started growing my own Roma tomatoes and have made sauce several times… I am not sure what I’m doing wrong after reading your recipe but, mine keeps turning out too watery. I just slice them up and cook them skin and all too. However, I wasn’t adding the olive oil first could that make a difference !?
Hi Haley, yes that does make a MASSIVE difference. You’re boiling your tomatoes and they should be sauteed in the oil. You also must keep the heat high so that it dries up the tomatoes. Are you using a low saute pan or frying pan? If you are using a deep pot, that will also add to the liquid not evaporating. ALWAYS follow a reliable recipe exactly the first time, then make changes after that. Let me know how your next sauce turns out! ;)
hi i didn’t make this recipe yet but according to my nonna, its perfect. i just wanted to know how much this makes. im not sure if it says ir if i didnt check properly. Thank you
It’s my Nonna’s recipe, so it’s the real thing! :) I say to use a 28 to 32 oz jar of tomatoes, so that’s how much it will make. Definitely enough for at least a pound of pasta. Enjoy, Kayla!
So glad you reposted this on FB. I’m teaching a friend of mine quick and easy meals. I’m using this one next.
Awesome!! Tell him/her to use De Cecco pasta if it’s not homemade, too. Makes a massive difference.
[…] dish was so simple to make; the sauce is the same quick sugo that I often make, so that was fast and easy, too. Once the sugo is simmering away, the dumplings […]
So easy and delicious, thank you! I always eat sauce in a jar but I’m glad I finally got around to following a recipe.
Oh there is no comparison to sauce from a jar! You’ll be in heaven! Thanks for stopping by! :)
Christina, thank you so much for this recipe. I have been struggling with tomato sauces for years, and they’re always so complex and frustrating, and rarely tasty enough to justify the work. This is quick, simple, and absolutely delicious. You’re so right about the ingredients being crucial. I can’t wait to do this again for pizza sauce. THANK YOU.
You can’t go wrong with this recipe! So simple and delicious sounding. Authentic is always good!
Absolutely, Ginny!
Everyone needs a quick tomato sauce recipe to have on hand! Thanks for sharing your tips!
Thank YOU!
I almost ways make my own sauce from scratch. I totally agree, fresh ingredients are best. Especially garlic. I used to buy jarred sometimes, but stopped because it barly had any flavor.
Oh no! I agree, garlic in jars is a no-no! Glad you’re using fresh again, it makes all the difference in the world!
I really need to try this recipe! I will have an over-abundance of tomatoes this summer! I’ll have to put it on spaghetti squash though! ;-)
No such thing as an over-abundance of tomatoes!! haha!
Homemade tomato sauce is so easy! No need to buy the jarred stuff.
Amen!
Pasta sauce can make or break a recipe! Love your scratch version! Yum!
Absolutely! Thanks, Marjory!
What a great sauce to have on hand, so fresh and flavorful!
Simple is the best – I love a tomato sauce with very few ingredients. I hate when a ton of dried herbs are added. Fresh, and just basil! This is my kind of sauce.
Me too!! Thanks, Steph!
This looks like pure deliciousness. So fresh as well!
It is, Megan!! Thanks!
Mmmmm, I can just smell the wonderful aroma of those Italian tomatoes, garlic and basil wafting through your photos…I’ve no doubt this sauce is pure heaven!
Haha! If only we could have smell-o-vision, right?
Hi Christina. :) I love your blogs.
On this one you say “Fresh Roma
Tomatoes are best if you have them.”
I love using fresh anything if I can.
So if I did use fresh Roma’s in this
recipe, how would I go about it.
Blanche for skins and puree?? Please
advise…
Sincerely,
Nancy
Thank you, Nancy! Yes, you could blanche them to remove the skins then chop them up (also remove the seeds if you don’t like them) to add to the oil and garlic. If you don’t mind the skins and seeds, you could just chop them up and add them that way. You could also puree the sauce at the end to get a smooth result, but Italians don’t usually do that with this kind of fresh sauce. Enjoy! CC
This sauce is amazing and so simple to make – I’m trying to get away from processed food completely and all your recipes are great. Just a bit difficult at times to work out the ingredients as I am in Glasgow, Scotland but I try my best !
Hi Jane, thanks so much for your note! I’m so happy you like the quick sauce! Yes, I do mostly gear my recipes using US products, but if you ever have a question, please don’t hesitate to ask and I’ll do my best to get back to you as soon as I can (you know I’m from Glasgow, so I’m happy to help a fellow Glaswegian)! :)
I never ever make comments like this but I feel compelled to. If you decide not to publish it, I totally understand. I am brand new to your site and was excited that I found another great food blog. I was scrolling through your recipes and came across this post and the previous one critiquing the buzzfeed process (which I agree is intense!).
I totally get wanting your country/region’s cuisine to shine through authentically. I do. I’m of Slovakian origins and frozen pierogi makes me ragey. However, I understand that people enjoy them and I’d hate for anyone to feel like they couldn’t enjoy Eastern European food because they couldn’t make pierogi themselves. I also think it’s weird to put sour cream on them but that’s just how other regions enjoy the food.
An American example is chili. If you go to Texas, don’t even ask for beans. They’ll look at you like you’ve got two heads. However, I’m sitting here now in Ohio eating chili ‘Cincinnati Style’ with beans over spaghetti and that’s great too. Just different regional interpretations of the same great dish.
I have a recipe for tomato sauce from my great-aunt whose family came from Italy in the early 1900s. It is one of those with meat and a long simmer and it’s delicious too! I don’t think it’s fair to compare your fresh sauce with a long cooked bolognese type which is what I assume the buzzfeed article was going for. They’re completely different sauces. Like it or not, most Americans were raised on jarred sauces and those are the long cooking type so your sauce is unfamiliar. Teaching how to do it differently is great, but I just felt a little alienated and not good enough from these posts (and I make sauces like yours all the time! Can’t remember the last jarred sauce I bought). Like enjoying a sauce that isn’t exactly this one or having to use canned tomatoes or jarred garlic makes me ‘less than’. I surely don’t think that was your intent but everyone needs to take first steps to cooking better or maybe can’t even afford these better ingredients. I’d hate to think someone just gave up because they can’t get jarred tomatoes. Just my two cents.
Thanks for your heartfelt comment, Jennifer! I would never not post a comment unless it crossed the line with abusive language or some other reason that I felt made it inappropriate to publish.
I really appreciate your comments and I completely agree 100% with everything you wrote. I had thought that I made it clear on my “rant” about BuzzFeed’s recipe that I wasn’t saying that people shouldn’t make food the way they want or like it, but that I took issue with the “authentic” part or calling something Italian, when it clearly is not, but maybe I didn’t make it clear enough.
There absolutely are so many sauce recipes which ARE authentic to Italian cuisine which are not made quickly, or are simmered for a longer length of time, in fact, I make this type more often than I do the quick recipe. So I think the problem is that I made it seem as though a long simmered sauce with meat is not as good as a quick one. However, I didn’t intend this; my second post was only a recipe I published as an example of how quick and easy a sauce recipe can be (in contrast to the BuzzFeed article). You have to admit that the BuzzFeed sauce would take an entire day if you followed that “recipe”. It obviously isn’t a real recipe but a way of BuzzFeed to get people to their site, by combining several different parts of many recipes. There are a lot of people don’t know a real recipe from a made up one, so I felt the need to basically rip it apart.
Sometimes I don’t have tomatoes in jars so I use canned-if I don’t have fresh parsley, I use frozen; in my posts I was giving the best ingredients to use in order to get the best outcome, which is what I strive to do in each and every recipe. I don’t want people not to cook if they can’t find a certain ingredient, however, in certain circumstances, I would actually make a different dish if the only thing available will make the final outcome tasteless or worse. Since you do cook, I know you understand what I’m saying- it would be like making pierogi using a boxed mix, you’d advise someone that they’re just not going to taste “authentic”, right?
Thanks again for your thoughts and I hope if anyone else feels the same way, they’ll read your comment and my response so I don’t come across as pretentious, because that would make me sad. I’m definitely more of a peasant food and pub food girl, so I hope no one thinks I’m haughty when it comes to cooking! :) CC
[…] tell any other Italians I said this, but I also like gnocchi with a quick pasta sauce, or even vodka sauce. I could go on and on with lots of stories relating to my family and gnocchi, […]
Any way of condensing recipes so I don’t need to print out 12 pages?
Hi Will, I’m so sorry! I completely understand and have recently updated my site to include printable recipes. The only problem is that I have over 250 recipes and have not yet added the printable recipe version to all of them. I am traveling in Scotland and leaving for Italy tomorrow, so I cannot add this recipe at the moment, but I promise when I get a chance, it will be the next one I do. Thank you for your patience! Christina
Thanks! Have Cut and Pasted two recipes I wanted right away. But…you seem to be on top of it!!! Carry on.
Thank you for your patience, Will! :)
Thanks so much for your recipe, I can’t wait to try it. Just wondering how many tomatoes you need when using fresh roma tomatoes and also do you leave the whole garlic cloves in or remove them before serving?
Oh no, missed this comment too! I think about a pound of tomatoes would be good. The garlic is up to you. Keep or remove (I usually take it out unless someone wants them, like my dad)! :)
This beautiful sauce paired with my delicious turkey meatballs = heaven!
Thanks for the recipe!
You’re welcome! :)
This is absolutely wonderful! I just made it tonight with two different types of tomatoes in a taste test of sorts. :-) We loved both versions and the hubs went back for seconds and thirds. I limited myself to seconds. ;-) Thanks so much for this recipe. We’ll be trying the vodka sauce next!
So great to hear that you and your husband loved it so much! I’m sure you’ll love the Penne alls Vodka, too! Thanks, Joanna! (sorry for the late reply! missed this comment)
This sauce looks great! I can imagine it smells wonderful too..
Oh, yes!! I forgot to mention the awesome aroma which emanates from the kitchen when this is cooking! It’s been known to drive people wild! ;) haha! Thanks, Medeja! CC
Christina I’m loving your photos, this pasta looks amazing!
Thank you so much, Sue! That’s a compliment coming from you! ;) CC
Awwww ho fameeeeeeeeee! And it’s only 9:30AM here!!! Your sugo looks so good!
Is that Pomi you are using?? We don’t get it here… sigh. Thank you for the mention! ;-)
Yes, Manu, it’s a carton of Pomi! That’s a good sign if my pasta looks good to you at 9:30 in the morning! ;) Grazie!! xx