Simple Tomato Sauce
Simple tomato sauce is one of the foundations of Italian cooking, and this version has become a staple in my kitchen. It’s equally at home in lasagna and soups as it is tossed with fresh pasta for an easy weeknight dinner.
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Italian Translation: Salsa di Pomodoro
Region of Origin: Campania
Wine Pairing Suggestion: Medium-bodied Chianti if sauce is being paired with a fresh pasta.
Category: Sauces, Spreads, & Dressings [‘Condimento’]
Michelle’s Cucina
A note from my kitchen to yours.
This tomato sauce was one of the first recipes we learned in culinary school in Italy—and fittingly, it became the very first recipe I shared here on An Italian Kitchen. And considering how foundational it is to Italian cooking, that feels especially appropriate. This recipe is a great reminder that great Italian cooking often starts with just a few quality ingredients and a little patience. Whether you’re making lasagna, soup, pizza, or a simple bowl of pasta, this is one of those recipes you’ll reach for again and again.
Why this recipe works: Using just a handful of quality ingredients creates a balanced, smooth, and versatile sauce that’s rich enough to stand on its own yet adaptable enough to become the base for countless Italian recipes.
Ingredients for SIMPLE TOMATO SAUCE:
Full measurements in the recipe card below.
- Extra Virgin Olive Oil
- Garlic Cloves
- Fresh Basil
- San Marzano Tomatoes
- Salt
- Optional: Peperoncino for a little kick
RECOMMENDED KITCHEN TOOLS:
- Medium Saucepan
- Wooden Spoon
- Immersion Hand Blender
How to Make SIMPLE TOMATO SAUCE:
STEP 1: Build the Flavors
In a medium saucepan, heat olive oil on medium heat for 2 minutes. Smash the garlic cloves and add to olive oil. Heat for 2 minutes. Roughly tear 5 basil leaves and add to the saucepan, along with (optional) peperoncino red pepper flakes. Reduce heat to medium-low and heat 60-90 seconds. Your stovetop should start smelling amazing right about now!
STEP 2: Bring in the Tomatoes
Add canned San Marzano tomatoes and salt. Break up a little with a wooden spoon. Increase heat to medium-high and bring to a low boil. Then, reduce heat to low and simmer for 10 minutes.
STEP 3: Prepare to Serve
Remove the smashed garlic cloves. Roughly tear the remaining 5 basil leaves and add to sauce and stir. Use an immersion hand blender to puree to smooth consistency. Taste and adjust the salt as needed.
How to Serve SIMPLE TOMATO SAUCE:
- Best with Long Pasta such as Spaghetti or Capelli d’Angelo (Angel Hair pasta). Garnish with fresh parmesan cheese, fresh basil, ground pepper, and an olive oil drizzle.
- Pair with a classic Italian red wine, like Chianti
- This sauce is also an essential base for countless tomato-based Italian classics and variations including Pasta al Pomodoro, Lasagna, Eggplant Parmigiana, Pizza Sauces, Pappa al Pomodoro Tuscan soup, Bucatini all’ Amatriciana, Spaghetti alla Carrettiera, Spaghetti alla Puttanesca, and more.
Buon Appetito!
La Vita, Simplified:
Pantry Favorite: A good-quality extra-virgin olive oil makes a noticeable difference in a simple sauce like this.
Kitchen Favorite: An immersion blender creates a silky texture right in the pot with minimal cleanup.
Make Ahead: I often make a double batch and freeze it in ½- or 1-cup portions for easy weeknight meals.
Storage: Freeze the cooled sauce in airtight containers or silicone cubes for up to 3 months.
SIMPLE TOMATO SAUCE
Equipment
- Medium Saucepan
- Wooden Spoon
- Immersion Hand Blender
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic
- 10 large Basil Leaves
- 28 ounce can Whole San Marzano Tomatoes
- 1 teaspoon Salt
- ⅛ teaspoon crushed Dried Peperoncino or Red Pepper Flakes - optional
Instructions
- In a medium saucepan, heat olive oil on medium heat for 2 minutes.
- Smash the garlic cloves and add to olive oil. Heat for 2 minutes.
- Roughly tear 5 basil leaves and add to the saucepan, along with (optional) peperoncino red pepper flakes. Reduce heat to medium-low and heat 60-90 seconds.
- Add San Marzano tomatoes and salt. Break up a little with a wooden spoon. Increase heat to medium-high and bring to a low boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove the smashed garlic cloves. Roughly tear the remaining 5 basil leaves and add to sauce and stir.
- Use an immersion hand blender to puree to smooth consistency.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Serve with spaghetti, angel hair, or other long pasta and finish with basil and Parmesan.
- Freeze in small portions for quick weeknight dinners.
- Michelle’s Kitchen Recommendations:
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