Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

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Authentic (Quick) Italian Tomato Sauce for Pasta

October 23rd, 2013 | 147 Comments

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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!

Authentic (Quick) Italian tomato sauce recipe Nonna's real thing
NOTE: if you like a smooth sauce (no bits of tomato or skin, etc.), just puree the tomatoes or use puree. Make it exactly the same way.

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.

As an Amazon Associate I earn from qualifying purchases.

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.

bowl of gnocchi with tomato sauce and cheese

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.

Authentic (Quick) Italian tomato sauce recipe Nonna's real thing

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 recipe Nonna's real thing

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.

Making authentic (Quick) Italian tomato sauce recipe Nonna's real thing

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.

Making authentic (Quick) Italian tomato sauce recipe Nonna's real thing
UPDATED: I have stopped buying POMI tomatoes due to the drop in quality

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.

Making authentic (Quick) Italian tomato sauce recipe Nonna's real thing

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.

Making authentic (Quick) Italian tomato sauce recipe Nonna's real thing

 

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!

Authentic (Quick) Italian tomato sauce recipe for pasta Nonna's real thing

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Yield: for 1 lb of pasta

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).
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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

  1. 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.
  2. 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.
  3. Add the salt and continue to simmer at a fast pace, and stir often.
  4. The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
  5. 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.
  6. 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.
  7. 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:

6

Serving Size:

4 oz

Amount Per Serving:Calories: 125 Saturated Fat: 10g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 7g Fiber: 0g Sugar: 0g Protein: 0g
© Christina Conte
Cuisine: Italian / Category: "How To..."
Authentic (Quick) Italian Tomato Sauce for Pasta

You can’t get a simpler, better tasting Italian tomato sauce!

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Reader Interactions

147 Responses

  1. Five Foods That Say “I Love You” This Valentine’s Day – Bitfood | Blog says:
    February 7, 2019 at 2:58 pm

    […] Pasta is soul food! (photo source: christinascucina.com) […]

    Reply
  2. Kleri says:
    February 7, 2019 at 12:57 pm

    Hi Christina,
    I am wondering if I don’t have any garlic cloves at home, can I substitute them for shallot cloves?

    Reply
    • Christina says:
      February 7, 2019 at 1:35 pm

      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. :)

      Reply
  3. Londony says:
    January 26, 2019 at 3:34 am

    Thanx for italian taste! =)

    Reply
  4. Sarah says:
    December 8, 2018 at 8:26 am

    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!

    Reply
    • Christina says:
      December 8, 2018 at 11:35 am

      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. :)

      Reply
      • sarah says:
        December 12, 2018 at 10:52 pm

        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.

        Reply
        • Christina says:
          December 13, 2018 at 3:44 am

          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!

          Reply
  5. Helene says:
    December 5, 2018 at 4:35 pm

    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!

    Reply
    • Christina says:
      December 5, 2018 at 10:15 pm

      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

      Reply
  6. One Year Later: My Miele Dishwasher Love Affair (Review) and A Recipe for Ricotta and Spinach Stuffed Pasta Shells - Christina's Cucina says:
    August 30, 2018 at 6:16 pm

    […] as this recipe, except use a deep pot and cook the tomatoes slower and simmer for about 45 […]

    Reply
  7. Pasta e Fagioli aka Pasta and Beans (and a Little Rant About Using Quality Ingredients) - Christina's Cucina says:
    August 20, 2018 at 7:56 am

    […] 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 […]

    Reply
  8. Cindy says:
    August 11, 2018 at 2:32 am

    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.

    Reply
    • Christina says:
      August 11, 2018 at 7:13 am

      Wonderful! You made an arrabbiata sauce if it was spicy! Nice, I love that sauce, and so happy you enjoyed it too. :)

      Reply
  9. Danielle says:
    August 11, 2018 at 1:32 am

    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!

    Reply
    • Christina says:
      August 11, 2018 at 7:11 am

      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

      Reply
  10. Easy No Bake Summer Meals - Mommy Lair says:
    July 24, 2018 at 9:04 pm

    […] 5 Authentic (quick) Italian Tomato Sauce for Pasta […]

    Reply
  11. Cathy says:
    July 17, 2018 at 6:34 am

    Hello! This sounds too good to be true… Lol. Can I make ahead of time to meld flavors to make chicken parm?

    Reply
    • Christina says:
      July 17, 2018 at 8:08 am

      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.) :)

      Reply
    • Rebecca says:
      July 22, 2018 at 6:33 pm

      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

      Reply
      • Christina says:
        July 22, 2018 at 7:41 pm

        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/

        Reply
    • Davie Bell says:
      August 2, 2018 at 7:12 am

      Would this work as a pizza sauce

      Reply
      • Christina says:
        August 2, 2018 at 5:25 pm

        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/

        Reply
  12. Amy Mahan says:
    June 17, 2018 at 12:04 pm

    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.

    Reply
    • Christina says:
      June 19, 2018 at 3:52 am

      Yes! If you don’t mind the skin and seeds it’s even better for you!

      Reply
    • Brian Roche says:
      July 8, 2018 at 6:31 am

      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

      Reply
      • Christina says:
        July 8, 2018 at 9:29 am

        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

        Reply
  13. Amy says:
    May 30, 2018 at 7:57 pm

    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?

    Reply
    • Christina says:
      May 30, 2018 at 8:05 pm

      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!

      Reply
  14. Michelle MacQuarrie says:
    May 27, 2018 at 5:30 am

    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.

    Reply
    • Christina says:
      May 27, 2018 at 7:52 am

      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.

      Reply
  15. From the Earth: Fresh Tomatoes - Live The Wonderful says:
    May 12, 2018 at 12:19 pm

    […] Italian Tomato Sauce for Pasta […]

    Reply
  16. Rebecca says:
    May 12, 2018 at 11:56 am

    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 :)

    Reply
    • Christina says:
      May 12, 2018 at 12:15 pm

      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

      Reply
  17. Julie says:
    May 5, 2018 at 8:03 am

    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?

    Reply
    • Christina says:
      May 5, 2018 at 9:11 am

      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.

      Reply
      • Charlie says:
        August 29, 2018 at 7:49 am

        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.

        Reply
        • Christina says:
          August 29, 2018 at 8:29 am

          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)!

          Reply
          • Charlie says:
            August 29, 2018 at 5:55 pm

            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.

          • Christina says:
            August 29, 2018 at 6:03 pm

            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!

  18. Best Tomato Sauce Recipe With Fresh Tomatoes And Reviews - Trending Yum - Trending Recipes and Food 2018 2019 says:
    April 23, 2018 at 4:14 am

    […] Check full recipe at christinascucina.com […]

    Reply
  19. Annemarie says:
    April 22, 2018 at 8:18 pm

    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

    Reply
    • Christina says:
      April 22, 2018 at 10:57 pm

      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!

      Reply
    • Anthony says:
      April 23, 2018 at 11:20 am

      What’s a small bunch of parsley?

      Reply
      • Christina says:
        April 23, 2018 at 5:27 pm

        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 :)

        Reply
  20. Crispy (Leftover) Pasta - Christina's Cucina says:
    April 17, 2018 at 10:08 pm

    […] Here’s an authentic pasta sauce recipe to try.  […]

    Reply
  21. Spaghetti alla Carbonara (authentic low-fat and inauthentic not-so-low-fat versions!) - Christina's Cucina says:
    April 6, 2018 at 4:21 pm

    […] Authentic (Quick) Italian Tomato Sauce Recipe for Pasta […]

    Reply
  22. Christina nathan says:
    March 1, 2018 at 2:56 am

    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

    Reply
    • Sheila Dunne says:
      March 19, 2018 at 4:20 pm

      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.

      Reply
      • Christina says:
        March 19, 2018 at 4:24 pm

        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! :)

        Reply
    • Christina says:
      March 19, 2018 at 4:22 pm

      Oh thank you, Christina!!

      Reply
  23. Arancini di Riso: Sicilian Rice Balls - Christina's Cucina says:
    February 2, 2018 at 8:27 pm

    […] plain spaghetti sauce or Bolognese sauce  (optional) […]

    Reply
  24. THE Biggest “HOW TO” Fail of How to Make the Best Tomato Sauce (aka How NOT to make Tomato Sauce) - Christina's Cucina says:
    January 25, 2018 at 9:20 am

    […] If you want to skip my rant and just get the recipe for a PROPER and AUTHENTIC ITALIAN SAUCE, here you go.  […]

    Reply
  25. Rod says:
    October 7, 2017 at 1:21 pm

    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

    Reply
    • Christina says:
      October 7, 2017 at 7:31 pm

      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)! :)

      Reply
    • Brandi says:
      November 28, 2017 at 2:45 pm

      I made this for dinner & the sauce is out of the world superb! Probably the Best sauce I have ever made.

      Reply
      • Christina says:
        November 28, 2017 at 3:57 pm

        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

        Reply
  26. Justin T says:
    September 22, 2017 at 1:28 am

    Just tried this recipe out and its fantastic. Especially seen as i am definitely not known for my cooking ability. Thanks heaps ☺

    Reply
    • Christina says:
      September 30, 2017 at 11:36 am

      Many of my recipes are this easy, Justin! So happy you had success with this one and hope you try others! :)

      Reply
  27. Mea says:
    September 9, 2017 at 10:06 am

    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.

    Reply
  28. Rosa | For the Love of Italian Cooking says:
    September 4, 2017 at 11:47 am

    This sauce was delicious! Will definitely be making again.

    Reply
    • Christina says:
      October 25, 2017 at 10:23 pm

      Wonderful, Rosa! Thank you so much!!

      Reply
  29. Lupe (lupita) says:
    August 28, 2017 at 5:52 pm

    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.

    Reply
    • Christina says:
      August 28, 2017 at 7:14 pm

      Thanks, Lupe! I totally agree! Thanks for coming back to let me know! :)

      Reply
  30. Marina says:
    August 28, 2017 at 3:46 am

    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

    Reply
    • Christina says:
      October 25, 2017 at 10:24 pm

      Love it! Especially the pureed onion part! haha! Thanks, Marina!

      Reply
  31. Sue crum says:
    August 27, 2017 at 8:52 pm

    I just made this sauce last week after work. It really is quick and I give it a delicious FIVE stars! l!!

    Reply
    • Christina says:
      August 27, 2017 at 9:12 pm

      It’s a perfect sauce to make when you don’t have much time (or nothing to eat)! haha! Thank you, Sue!!

      Reply
  32. Dana @ Foodie Goes Healthy says:
    August 27, 2017 at 8:48 pm

    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.

    Reply
    • Christina says:
      August 27, 2017 at 9:33 pm

      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! :)

      Reply
  33. Jana says:
    August 27, 2017 at 8:26 pm

    This makes a truly lovely sauce! It’s one of my favorites.??

    Reply
    • Christina says:
      August 27, 2017 at 9:32 pm

      Fantastic, Jana! So glad you love it!

      Reply
  34. Rosanna Jamieson says:
    June 22, 2017 at 1:27 am

    My sauce turned out slightly bitter is this normal? I used tinned roma tomatoes

    Reply
    • Christina says:
      August 27, 2017 at 8:27 pm

      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!! :)

      Reply
  35. Taylor says:
    June 6, 2017 at 8:18 pm

    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!

    Reply
    • Christina says:
      June 8, 2017 at 7:52 pm

      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)! :)

      Reply
  36. Mary says:
    May 2, 2017 at 11:22 am

    I find it humorous what you say about Pomi, yet what zoe you siding in the photo . ???

    Reply
    • Christina says:
      May 3, 2017 at 4:11 pm

      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

      Reply
  37. Holly says:
    February 19, 2017 at 5:28 pm

    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.

    Reply
    • Christina says:
      February 19, 2017 at 5:41 pm

      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! :)

      Reply
      • Holly says:
        February 19, 2017 at 5:43 pm

        Thank you so much for your kind and prompt response! I appreciate it very much! This is very helpful.

        Reply
      • Rich says:
        April 7, 2017 at 11:07 pm

        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

        Reply
        • Christina says:
          August 27, 2017 at 8:30 pm

          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! :(

          Reply
  38. Katie says:
    January 20, 2017 at 8:10 am

    how many people is this recipe good for?

    Reply
    • Christina says:
      January 23, 2017 at 2:32 pm

      Hi Katie, this makes enough for at least one pound of pasta, so at least 4 to 5 people. Enjoy!

      Reply
  39. Brian says:
    November 22, 2016 at 10:26 am

    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!

    Reply
    • Christina says:
      November 22, 2016 at 11:14 am

      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!

      Reply
    • Brian McNeill says:
      November 24, 2016 at 4:03 am

      what is the measurement of oil in tablespoons? and is it one half a teaspoon of salt or one and a half? :)

      Reply
      • Christina says:
        November 24, 2016 at 7:55 am

        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 :)

        Reply
  40. diane comer says:
    September 21, 2016 at 4:46 am

    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

    Reply
    • Christina says:
      September 21, 2016 at 5:06 am

      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.

      Reply
  41. Rosa says:
    August 2, 2016 at 2:37 am

    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!!

    Reply
    • Christina says:
      August 27, 2017 at 9:34 pm

      Thanks, Rosa!

      Reply
  42. Shirley says:
    July 28, 2016 at 11:20 am

    How many fresh tomatoes are used in this recipe?

    Reply
    • Christina says:
      July 28, 2016 at 3:44 pm

      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. :)

      Reply
  43. Haley Williams says:
    July 21, 2016 at 9:47 am

    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 !?

    Reply
    • Christina says:
      July 21, 2016 at 9:55 am

      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! ;)

      Reply
  44. kayla says:
    July 14, 2016 at 11:01 am

    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

    Reply
    • Christina says:
      July 14, 2016 at 12:57 pm

      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!

      Reply
  45. Judy @My Well Seasoned Life says:
    April 17, 2016 at 4:54 pm

    So glad you reposted this on FB. I’m teaching a friend of mine quick and easy meals. I’m using this one next.

    Reply
    • Christina says:
      April 17, 2016 at 6:11 pm

      Awesome!! Tell him/her to use De Cecco pasta if it’s not homemade, too. Makes a massive difference.

      Reply
  46. Ricotta Dumplings in Tomato Sauce (Gnudi al Sugo) says:
    April 1, 2016 at 9:14 am

    […] 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 […]

    Reply
  47. M says:
    July 25, 2015 at 8:01 pm

    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.

    Reply
    • Christina says:
      July 26, 2015 at 7:31 am

      Oh there is no comparison to sauce from a jar! You’ll be in heaven! Thanks for stopping by! :)

      Reply
  48. HGP says:
    July 21, 2015 at 7:43 pm

    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.

    Reply
  49. Ginny McMeans says:
    July 12, 2015 at 10:35 pm

    You can’t go wrong with this recipe! So simple and delicious sounding. Authentic is always good!

    Reply
    • Christina says:
      July 13, 2015 at 8:19 am

      Absolutely, Ginny!

      Reply
  50. Anita says:
    July 12, 2015 at 10:13 pm

    Everyone needs a quick tomato sauce recipe to have on hand! Thanks for sharing your tips!

    Reply
    • Christina says:
      May 25, 2018 at 10:53 am

      Thank YOU!

      Reply
  51. Matt @ Plating Pixels says:
    July 12, 2015 at 9:10 pm

    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.

    Reply
    • Christina says:
      July 13, 2015 at 8:20 am

      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!

      Reply
  52. Cynthia/What A Girl Eats says:
    July 11, 2015 at 4:16 pm

    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! ;-)

    Reply
    • Christina says:
      July 13, 2015 at 8:23 am

      No such thing as an over-abundance of tomatoes!! haha!

      Reply
  53. Brandon @ Kitchen Konfidence says:
    July 11, 2015 at 2:26 pm

    Homemade tomato sauce is so easy! No need to buy the jarred stuff.

    Reply
    • Christina says:
      July 13, 2015 at 8:24 am

      Amen!

      Reply
  54. Marjory @ Dinner-Mom says:
    July 11, 2015 at 1:47 am

    Pasta sauce can make or break a recipe! Love your scratch version! Yum!

    Reply
    • Christina says:
      May 25, 2018 at 10:53 am

      Absolutely! Thanks, Marjory!

      Reply
  55. Sylvie says:
    July 10, 2015 at 8:00 pm

    What a great sauce to have on hand, so fresh and flavorful!

    Reply
  56. Steph @ Steph in Thyme says:
    July 10, 2015 at 5:07 pm

    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.

    Reply
    • Christina says:
      August 27, 2017 at 9:34 pm

      Me too!! Thanks, Steph!

      Reply
  57. Megan Keno {Country Cleaver} says:
    July 8, 2015 at 10:20 pm

    This looks like pure deliciousness. So fresh as well!

    Reply
    • Christina says:
      July 11, 2015 at 8:07 am

      It is, Megan!! Thanks!

      Reply
  58. Kimberly Killebrew says:
    July 8, 2015 at 6:39 pm

    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!

    Reply
    • Christina says:
      July 11, 2015 at 8:06 am

      Haha! If only we could have smell-o-vision, right?

      Reply
  59. Nancy Carlson says:
    July 7, 2015 at 2:41 pm

    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

    Reply
    • Christina says:
      July 7, 2015 at 4:17 pm

      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

      Reply
  60. Jane Laing says:
    June 13, 2015 at 4:46 am

    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 !

    Reply
    • Christina says:
      June 13, 2015 at 10:22 pm

      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)! :)

      Reply
  61. Jennifer says:
    April 13, 2015 at 5:19 pm

    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.

    Reply
    • Christina says:
      April 13, 2015 at 7:04 pm

      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

      Reply
  62. Zia Iolanda’s Gnocchi with a Sicilian Oxtail Tomato Sauce Recipe says:
    February 8, 2015 at 7:25 am

    […] 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, […]

    Reply
  63. Will says:
    October 3, 2014 at 9:41 am

    Any way of condensing recipes so I don’t need to print out 12 pages?

    Reply
    • Christina says:
      October 4, 2014 at 11:26 pm

      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

      Reply
      • Will says:
        October 5, 2014 at 6:01 am

        Thanks! Have Cut and Pasted two recipes I wanted right away. But…you seem to be on top of it!!! Carry on.

        Reply
        • Christina says:
          October 12, 2014 at 3:27 am

          Thank you for your patience, Will! :)

          Reply
  64. sarah says:
    September 26, 2014 at 11:53 am

    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?

    Reply
    • Christina says:
      August 27, 2017 at 9:38 pm

      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)! :)

      Reply
  65. V says:
    August 28, 2014 at 4:45 pm

    This beautiful sauce paired with my delicious turkey meatballs = heaven!
    Thanks for the recipe!

    Reply
    • Christina says:
      August 28, 2014 at 8:20 pm

      You’re welcome! :)

      Reply
  66. Joanna says:
    November 24, 2013 at 3:35 am

    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!

    Reply
    • Christina Conte says:
      February 1, 2014 at 3:37 pm

      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)

      Reply
  67. Medeja says:
    October 25, 2013 at 3:37 am

    This sauce looks great! I can imagine it smells wonderful too..

    Reply
    • Christina Conte says:
      October 25, 2013 at 6:41 am

      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

      Reply
  68. Sue/the view from great island says:
    October 24, 2013 at 12:57 am

    Christina I’m loving your photos, this pasta looks amazing!

    Reply
    • Christina Conte says:
      October 24, 2013 at 6:15 am

      Thank you so much, Sue! That’s a compliment coming from you! ;) CC

      Reply
  69. Manuela says:
    October 23, 2013 at 10:31 pm

    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! ;-)

    Reply
    • Christina Conte says:
      October 23, 2013 at 10:45 pm

      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

      Reply

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    […] Italian Tomato Sauce for Pasta […]

    Reply
  6. Best Tomato Sauce Recipe With Fresh Tomatoes And Reviews - Trending Yum - Trending Recipes and Food 2018 2019 says:
    April 23, 2018 at 4:14 am

    […] Check full recipe at christinascucina.com […]

    Reply
  7. Crispy (Leftover) Pasta - Christina's Cucina says:
    April 17, 2018 at 10:08 pm

    […] Here’s an authentic pasta sauce recipe to try.  […]

    Reply
  8. Spaghetti alla Carbonara (authentic low-fat and inauthentic not-so-low-fat versions!) - Christina's Cucina says:
    April 6, 2018 at 4:21 pm

    […] Authentic (Quick) Italian Tomato Sauce Recipe for Pasta […]

    Reply
  9. Arancini di Riso: Sicilian Rice Balls - Christina's Cucina says:
    February 2, 2018 at 8:27 pm

    […] plain spaghetti sauce or Bolognese sauce  (optional) […]

    Reply
  10. THE Biggest “HOW TO” Fail of How to Make the Best Tomato Sauce (aka How NOT to make Tomato Sauce) - Christina's Cucina says:
    January 25, 2018 at 9:20 am

    […] If you want to skip my rant and just get the recipe for a PROPER and AUTHENTIC ITALIAN SAUCE, here you go.  […]

    Reply
  11. Ricotta Dumplings in Tomato Sauce (Gnudi al Sugo) says:
    April 1, 2016 at 9:14 am

    […] 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 […]

    Reply
  12. Zia Iolanda’s Gnocchi with a Sicilian Oxtail Tomato Sauce Recipe says:
    February 8, 2015 at 7:25 am

    […] 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, […]

    Reply

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.



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