Real Italian Tomato Sauce Recipe (4 Ingredients)

Quick and easy Italian tomato sauce or sugo di pomodoro made from scratch in 10 mins with just 4 ingredients! Perfect for pasta, pizza or even just dipping some char-grilled ciabatta into. SO tasty and so easy!

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You can check my Baked Penne with Tomatoes and Eggplant to see another recipe made with San Marzano dell’Agro Sarnese-Nocerino DOP

This tomato sauce recipe is versatile and can be used on pasta, pizza, and so many other ways. A delicious weeknight sauce that works with all types of pasta. This quick and simple sauce can be used in so many recipes that require a homemade sauce.

You may use basic ingredients you probably have on hand to easily prepare our family's beloved homemade spaghetti sauce! You won't be reaching for that store-bought pasta sauce after trying this one!

You'll want to make a double or triple batch of this recipe. With its perfectly thick texture and zesty taste, it will quickly become a mealtime favorite.

This quick vegetarian pasta sauce may be made ahead and frozen for later use!

It happens to be another one of those recipes that is not even a recipe. I don't follow a written recipe. I just put it together like my mom taught me how to.

Making a homemade Italian tomato sauce is a culinary journey that brings the essence of Italy right into your kitchen. Using San Marzano tomatoes, known for their rich flavor and thick flesh, is the cornerstone of this authentic Italian tomato sauce recipe.

These tomatoes blend beautifully with a dash of extra virgin olive oil, enhancing the sauce's silky texture and depth of flavor. Incorporating fresh basil at the end of cooking adds a fragrant touch that elevates the sauce, making it perfect for your favorite pasta dish.

There is no need to include any tomato paste, doing so would change the texture of this simple sauce. The same goes for sun-dried tomatoes, no need to add any in. Whether you're using this sauce to dress spaghetti or as a base for marinara, the you could use a combination of peeled plum tomatoes, and very good quality San Marzano tomatoes to create a truly delicious Italian tomato sauce.

If you like this recipe you might like my creamy tomato pasta sauce (vegan ) and my spaghetti aglio e olio.

💖Why we love this authentic Italian tomato pasta sauce recipe:

• Flavor Depth: Very good quality San Marzano tomatoes a rich, authentic taste.
• Versatility: Perfect for pasta, pizza, or as a dipping sauce.
• Health Benefits: Made with all-natural, wholesome ingredients like fresh tomatoes and olive oil.
• Easy to Make: Simple steps and ingredients you probably have on hand make this recipe a breeze.
• Customizable: Adjust the herbs and seasoning to suit your taste.
• Family Friendly: Tasty, nutritious and loved by all, dinner is served!

How to check the quality of your tomatoes?

If you are interested in a high quality canned tomato, you must buy the Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP. They are the only authentic San Marzano tomatoes. The name is long, but that's because it is a serious tomato. Seriously delicious!

Since Italians are very passionate about using the best ingredients, these tomatoes are given two seals of approval. And with the double seal, you're guaranteed the highest quality tomatoes.

When you’re buying San Marzano, look for the cans to also say “pomodori pelati”, which means “Italian peeled tomatoes”.

What San Marzano brands should I buy to make authentic pasta sauce from scratch?

• Ciao
• Carmelina
• Fontanella
• Mutti (I really love their purée in glass jars)
• La Doria
• La Valle

🍽️ How to make a quick tomato sauce?

Here is what you need to do (full recipe below).

Heat the oil on medium heat in a large skillet (or sauce pan). When the oil shimmering, add in the garlic and let it get fragrant (it turns brown quickly, so shouldn't take more than 1-2 minutes).

Add in the tomatoes and the juices. Break it up with a wooden spoon and stir.

Mash the tomatoes with your hands or a potato masher and add to the skillet along with the juices and add the basil.

Simmer everything together for 20 minutes on medium heat. Blend to desired consistency.

What to serve with easy Italian tomato sauce?

This simple tomato sauce recipe goes nicely with different types of pasta.

Here are some things to serve along with it:

• Insalata mista >>> A really great simple and easy to make Italian salad, this is one of my favorites!
• Panzanella Toscana >>> A fanastic Tuscan salad! So easy to make and also delicious.
• Crusty bread >>> A nice homemade bread is what you need to sop up all the sauce!
• If you are keeping low-carb, the sauce goes nicely cauliflower rice, zucchini or butternut squash noodles.

🫙 Leftover and Storing homemade Italian tomato pasta sauce:

• To refrigerate: Once sauce has cooled down, stir it in an airtight container in the refrigerator for up to 4 days. You could make the sauce ahead of time and enjoy during the week. 

How to freeze Italian tomato sauce?

• To freeze: This sauce can be frozen and may be doubled or tripled for a larger batch. Let the sauce totally cool down and store in a large zipped bag or an airtight container. Label it and transfer to the freezer for later use. It will keep fine in the freezer for up to 2 months (I guarantee you'll use it up before then!).

📃 Substitutions & Variations for easy Italian sauce:

Tomatoes:

• Substitution: If you don't have San Marzano tomatoes, you can use any type of canned whole tomatoes. For a fresher version during tomato season, use ripe, fresh tomatoes that have been blanched and peeled.
• Variation: Add some sun-dried tomatoes for a deeper tomato flavor, or try fire-roasted tomatoes for a smoky note.

Herbs:

• Substitution: If you don't have fresh basil, try dried basil (use about 1/3 of the amount since dried herbs are more concentrated).
• Variation: Incorporate other Italian herbs like oregano or thyme to diversify the flavor profile. Mix in some fresh Italian parsley for added freshness.

Spiciness:

• Substitution: Instead of red pepper flakes, use a pinch of cayenne pepper or a few dashes of hot sauce to control the heat level.
• Variation: For a non-spicy version, simply omit the red pepper flakes, or for an aromatic kick, add a bit of smoked paprika.

Oil:

• Substitution: If you prefer a lighter version, you can reduce the amount of olive oil or substitute it with a lighter oil like avocado oil.
• Variation: For an enriched flavor, try using a bit of butter along with the olive oil.

Garlic:

• Substitution: If you're out of fresh garlic, you can use 1/2 teaspoon of garlic powder as a substitute for each clove.
• Variation: Roast the garlic prior to adding it to the sauce for a milder, sweeter flavor.

Acidity:

• Substitution: If the sauce is too acidic, add a pinch of sugar to balance it out.
• Variation: Add a splash of balsamic vinegar for a subtle sweetness and depth.

Serving:

• Variation: Instead of pasta, serve the sauce over spiraled vegetables like zucchini or squash for a low-carb option, or use it as a base for a casserole or as a topping for grilled meats.

❓ FAQ'S

Should I use fresh or canned tomatoes to make quick Italian sauce?

In the summer, fresh tomatoes are delicious in this sauce. One of the first recipes I shared here was spaghetti al pomodoro e basilico (spaghetti made with a fresh tomato sauce).

However, when you can only get grocery store tomatoes that might be flavorless, canned tomatoes are a superior option for homemade tomato sauce. Note that if you use fresh tomatoes, the simmering time may be longer.

Italian cuisine is renowned for its diverse and flavorful tomato sauces. Here are some of the most popular types:

What are the different types of Italian tomato sauce?

1. Sugo al Pomodoro: Simply Italian tomato sauce, often just tomatoes cooked down with a base of olive oil, garlic, and sometimes a small amount of onion or herbs.
2. Arrabbiata: This spicy sauce includes chili peppers in addition to tomatoes, garlic, and olive oil. It's typically served with pasta and is known for its fiery flavor.
3. Pomarola: Similar to marinara but usually contains a wider variety of vegetables such as carrots and celery, simmered for a longer time to develop a deeper flavor.
4. Puttanesca: A robust sauce made with tomatoes, olives, capers, anchovies, and garlic. It's salty, tangy, and slightly spicy, often linked to lively stories about its origins.
5. Marinara: The most popular Italian-American sauce, this sauce is made with tomatoes, garlic, herbs, and onions. It's quick to cook and often used as a base for other dishes or served with pasta.
6. Amatriciana: Originating from the town of Amatrice, this sauce features tomatoes, cured pork cheek (guanciale), pecorino cheese, and sometimes onion.
7. Sugo alla Norma: From Sicily, this sauce is made with tomatoes, fried eggplant, basil, and ricotta salata cheese.

Which canned tomatoes should I buy for quick homemade tomato sauce sicilian style?

I typically buy San Marzano DOP. It's important that you read your canned tomato label. If you can hunt down Pomodori San Marzano dell’Agro Sarnese-Nocerino, DOP, from the region of Campania. They are authentic and the BEST. They have less seeds and also, are naturally sweet. You could look for tomatoes in a can, jar or even a carton.

If you buy the best quality tomatoes, without any strange things added into it, you won't need to add any sugar to these tomatoes.

Is there a difference between Italian tomato sauce and marinara sauce?

Simply put, an Italian tomato sauce is the homemade version anyone puts together quickly (at home or in a restaurant). Explaining marinara gets more confusing. Because what marinara is in the US is not the marinara you'll find in Italy.

In the United States, marinara refers to a meatless or vegetarian sauce. But in Italy, it is a seafood sauce. Adding to the confusion, a marinara pizza is made without fish. It's simply a pizza with tomato sauce, garlic, oil and oregano.

How long does homemade tomato sauce keep?

Once the sauce has cooled down, refrigerate in an airtight container for up to 1 week. You could store in a glass (which is best) or a plastic container (or even a large zipped lock freezer type bag.

What is the most popular tomato sauce in Italy?

The most popular tomato sauce in Italy is salsa di pomodoro or sugo di pomodoro. Made with high-quality ingredients and cherished for its simplicity and fresh flavor. You'll find different variations in every family, and nonna's preserve it to enjoy it throughout the year.

What is the difference between sugo and Ragu?

"Sugo" is a general term for any Italian sauce, typically a basic tomato sauce made with tomatoes, garlic, and herbs. "Ragù" refers to a meat-based sauce that is simmered for several hours to develop a rich flavor, often including ingredients like ground meat, vegetables, and wine. While sugo is quicker and simpler, ragù is more complex and hearty, usually served with heavier pastas.

Is this sauce gluten-free?

Yes, this tomato sauce is totally gluten-free and you can make it with your favorite gluten-free pasta.

What are authentic Italian sauces?

• Bolognese (Ragù): A meat-based sauce originating from Bologna, the longer it simmers, the richer the flavors.
• Pesto: Made from basil, pine nuts, Parmesan, garlic, and olive oil, originating from Genoa.
• Carbonara: Made with egg, hard cheese, cured pork, and black pepper. It doesn’t actually include tomatoes but is a staple in Italian cuisine.
• Arrabbiata: A spicy sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil.

What is Italian tomato sauce called?

Italian tomato sauce is often referred to as "Sugo". The term "sugo al pomodoro" specifically refers to a basic tomato sauce.

Do true Italians put sugar in tomato sauce?

Adding any sugar to tomato sauce is not traditional Italian cooking, and only the sweetness provided by high-quality tomatoes was considered necessary in traditional Italian sauce recipes. But sometimes, a pinch of sugar to medium to high levels of acidity can bring balance to a dish, especially if using less ripe, canned or otherwise less sweet tomatoes.

What is the secret to a great Italian tomato sauce?

The key to a great Italian tomato sauce is simplicity and quality. Use only high quality tomatoes – San Marzano is a commonly recommended variety – and cook them down with a high quality olive oil, a touch of fresh garlic, and fresh basil. Let the sauce simmer and thicken. Season the sauce and if the tomatoes are too acidic, add a pinch of sugar. If you buy the right high quality tomatoes, you won't have to add any sugar. Making the sauce like this results in a sauce that's as smooth as velvet.

How to freeze Italian Tomato Sauce

It's really easy to freeze this sauce.  Allow the sauce to come to room temperature. Then put it in an airtight container (or a large zipped lock freezer bag) to chill in the refrigerator.

Once it has chilled, store it in the freezer. Then simply label and transfer it to the freezer for later use. It will keep fine in the freezer for up to 2 months (I guarantee you'll use it up before then!).

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Authentic Italian Tomato Sauce (Sugo di Pomodoro)

Authentic Italian Tomato Sauce (Sugo di Pomodoro) -An authentic Italian pasta sauce recipe made totally from scratch! This tomato sauce is so easy and is done with just a few simple steps. All you need are some fresh or canned tomatoes, garlic, basil, and olive oil.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Dinner, Lunch

Cuisine: Italian

Keyword: gluten-free, Sauce, tomato sauce, vegan

Servings: 4 servings

Calories: 97kcal

Author: Lora

Ingredients

• 3 Tablespoons extra-virgin olive oil
• 2 garlic cloves minced
• 1 can 28 ounces whole peeled San Marzano DOC tomatoes
• 1-2 teaspoons sea salt
• Italian parsley chopped (optional)
• ¼ teaspoon red-pepper flakes (optional)
• To Serve:
• ¾ lb to 1 lb of cooked pasta of your choice I used penne

Instructions

• Heat oil: In a large saute' pan or medium saucepan, heat olive oil over medium-high until it's shimmering.
• Add some garlic: Add garlic and cook until fragrant (no more than a minute, or it will brown).
• Tomatoes: Add in the tomatoes and the juice(I break up the tomatoes with my hands, removing the hard end before adding to the sauce).
• Bring to a boil: Bring the sauce to a boil and use a wooden spoon to stir, breaking up the tomatoes while they’re cooking.
• Lower heat: Once the sauce comes to a boil for a few minutes, lower heat to a simmer.
• Season sauce: Season with the salt, and let the sauce cook and thicken.
• Check the consistency of sauce: If it’s getting too thick, add a little bit of water (start with a ¼ cup).
• Add fresh basil: Finally, stir in the fresh basil and stir to combine (and parsley, if you’re using).
• Simmer sauce: Let sauce simmer for 20 minutes total. Check the salt and add more if needed. Add hot pepper flakes, if you like it spicy.
• Cook the pasta: Boil large pot of salted water. Add in the pasta and cook according to the time on the box. Strain pasta just before al dente, reserving some of the pasta cooking water.
• If the sauce seems too thick, add some of the pasta water.
• Add cooked pasta to sauce: Add the strained pasta to the sauce and turn heat back up to medium-medium-high. Let it cook together for a minute with the sauce to combine.
• Serve the pasta: Add in some more chopped fresh basil for serving. Plate up the pasta and ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Pasta: I serve this with penne or spaghetti. Whatever pasta shape you like, this sauce is versatile!
• Flavor: Tomato flavor will vary depending on the brand you buy. The San Marzano DOC should be naturally sweet. If you use another type of tomato, the sauce may taste acidic, and if so, add a pinch of sugar to take away the acidity.
• Thick or thin sauce: If you like the sauce thick, leave it chunky. Once it has cooked, you could make it totally smooth and blend it with an emulsifier or in a blender (just be careful if blending it while hot to let the steam come out by leaving lid open a little. I use a towel to protect from hot splatters).
• Herbs + Spice: Fresh basil is amazing in the sauce. Italian parsley is also really nice.  If you have fresh thyme on hand, use it!  Use whatever herbs you enjoy, but fresh basil is really all you need. Like it hot? Add some hot pepper flakes!
• Storage: Once sauce has cooled down, stir it in an airtight container in the refrigerator for up to 4 days. You could make the sauce ahead of time and enjoy during the week.
• Freezer Instructions: Double or triple the recipe. This sauce freezes nicely. Let it cool completely, then transfer to airtight freezer safe container (or a large zipped lock freezer bag). Don’t forget to date the bag (or container)and store for up to 6 weeks (could do fine even up to 2 months). When ready to enjoy, thaw overnight in the refrigerator and heat in pan when ready to enjoy.

Nutrition

Calories: 97kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 584mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 37IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.1mg

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