Tomato sauce is the queen of Italian recipes. With just a few ingredients like tomatoes, onions, and olive oil, it captures all the flavor and tradition of Mediterranean cooking. It’s not just an Italian symbol but a dish loved all over the world. Every region in Italy has its own special version, and even other countries have created variations inspired by this classic recipe.
What Is Tomato Sauce?
Tomato sauce is a classic easy Italian recipe made with tomatoes, onions, olive oil, and basil. It’s simple to prepare but requires slow cooking to allow the tomatoes to release their excess water. This process enhances the flavor and sweetness of the tomatoes. Traditional tomato sauce is entirely vegan and serves as a staple in Italian cuisine.
The Main Ingredients
To make a great tomato sauce, you only need a few high-quality ingredients: ripe tomatoes, yellow onions, a little garlic (to reduce acidity), fresh basil, extra virgin olive oil, and salt.
It’s All About the Tomatoes
Have you noticed how tomato sauce can taste different every time you try it? It’s not better or worse—just different. That’s because the type, quality, and freshness of the tomatoes make a big difference in flavor. Whenever you can, use organic tomatoes. They have a richer, more natural taste because they’re grown without synthetic chemicals. The way you cook the sauce also matters. Everyone has their own way of preparing it, which is why there are so many unique flavors of tomato sauce. Even the order of adding ingredients and the cooking time can change the taste!
What Are the Best Herbs to Use?
The go-to herb for tomato sauce is basil. It adds a fresh, aromatic flavor to the dish. Some recipes also use parsley for variety. Onions and garlic create a strong, savory base, but if you want a milder taste, try using shallots instead of onions.
Can You Add Milk?
Traditional Italian tomato sauce recipes don’t include milk. Adding it might make the sauce creamier, but it’s not the authentic way. For a smoother texture, you can stir in a few spoonfuls of ricotta cheese. However, this is unusual and not a common practice in Italy.
How to Make the Perfect Tomato Sauce
Here’s how to make this three-tomato sauce:
- Roughly chop an onion and sauté it in a saucepan with some olive oil over low heat. Add a whole garlic clove. Once the onion turns golden, remove the garlic.
- Stir in canned tomatoes. While they simmer, dice fresh tomatoes with the skin on and add them to the pan. Mix everything with a wooden spoon.
- Add a pinch of salt and a little sugar, then partially cover the pan with a lid. Keep the heat low to avoid burning the sauce, which could make it bitter.
- When the tomatoes are soft and the sauce is smooth, blend it with an immersion blender and strain it through a fine mesh strainer to remove seeds and skins.
- Put the sauce back on the stove over low heat to thicken it, adding more salt if needed.
To make pasta with tomato sauce, boil the pasta in salted water, drain it, and toss it in the skillet with the sauce. Serve hot with fresh basil, a sprinkle of red pepper flakes or black pepper, and plenty of freshly grated Parmesan cheese.
If you have leftover sauce, let it cool, divide it into portions, and freeze it. It’s perfect for quick meals or as a base for other recipes—just reheat it in a skillet while cooking your pasta.
Tips for the Perfect Tomato Sauce
- Cook at the Right Temperature: Keep the heat on medium-low. This prevents the sauce from burning at the bottom, which could give it a bitter taste.
- Pick the Right Tomatoes: San Marzano tomatoes are the best choice, whether fresh or canned. This recipe combines different types of tomatoes to give a consistent flavor all year.
- Choose Your Onion Wisely: Golden onions work great for a rich taste. For a gentler flavor, use shallots instead.
- Add Basil at the End: Basil should go in at the end of cooking. Adding it too early will make it lose its aroma and flavor.
Tomato Sauce or Pappa al Pomodoro?
Tomato sauce and pappa al pomodoro may seem similar, but they’re actually quite different dishes. While their preparation is somewhat alike, pappa al pomodoro is a complete dish. It includes broth and stale bread, making it hearty and filling. On the other hand, tomato sauce is a versatile condiment often used to accompany pasta or as a topping for pizza. Each has its own unique role in Italian cuisine!
How to Store Tomato Sauce
You can store tomato sauce in the fridge for 2–3 days in a sealed container. For longer storage, divide it into portions and freeze it. This way, you’ll have a quick and ready homemade sauce whenever you need it!
Tomato Sauce: The Heart of Italian Cooking
Ingredients
- 15 oz ripe plum tomatoes San Marzano
- 15 oz canned cherry tomatoes
- 15 oz canned peeled tomatoes
- 5 tbsp olive oil
- 2 cloves garlic
- 1 onion
- ¼ tsp sugar
- Salt
- 10 leaves fresh basil
Instructions
- Prepare the onion and chop it coarsely.
- Heat the extra virgin olive oil in a large saucepan over low heat for a couple of minutes, add the onion and the unpeeled garlic.
- Sauté them gently and when the onion is a little golden, remove the garlic and add the canned tomatoes.
- In the meantime, wash the fresh tomatoes and dice them without removing the skins. Add them to the saucepan and mix the ingredients with a wooden spoon.
- Add a little salt and the sugar.
- Cover the pan partially with the lid. Check the flame: make sure it’s low enough because it’s essential not to burn the sauce as it would leave an unpleasant bitter aftertaste.
- When the sauce looks homogeneous and the tomatoes are completely softened, turn off the heat and mix the ingredients using an immersion blender.
- Then, use a fine mesh strainer and filter the sauce in order to separate skins, seeds, and tomato scraps.
- Put the sauce back on the stove and continue to let it thicken without the lid over a low heat. Taste the sauce and add salt if necessary.
- If you want to make la pasta al pomodoro, boil the water, add a handful of salt and the pasta, and cook it following the package instructions.
- When the pasta is cooked, drain and add it to the nonstick skillet where you have just prepared the sauce. Toss well and serve it hot.
