Sugo di Pomodoro

Many people think making homemade tomato sauce from scratch is too complicated, but I am here to tell you that it's not. It's pretty simple, and you will have dinner in less than an hour! So let me show you how to make Sugo di Pomodoro Sauce.

Jump to:

• What is Sugo?
• History of Sugo
• Ingredients
• How to make Sugo Sauce
• Storing and leftovers tips
• Recipe
• 📖 Recipe
• 💬 Comments

What is Sugo?

Sugo di Pomodoro is a tomato-based pasta sauce traditionally made with fresh tomatoes, olive oil, and garlic. Also known as salsa di pomodoro, this richly flavored sauce can be made with pantry ingredients—keep in mind that the quality of your ingredients matters when making this sauce. 

History of Sugo

Italian cuisine is known for its incredible variety and complexity. And while no one dish can encompass the vast landscape of Italian cooking, sugo di Pomodoro, or "sugo," is an excellent place to start.

I'm talking about tomato sauce. If that sounds boring, think again—this simple marinara sauce packs quite a bit of flavor! While it's often served over pasta or meat, it can also be eaten as an appetizer with crusty bread.

Sugo originated in Naples and has since spread throughout Italy and beyond (like in America).

Ingredients

With the beautifully simple list of ingredients, you might have them all in your pantry!

• Fresh or canned whole tomatoes
• Olive oil
• a small Onion
• fresh basil leaves, chopped
• oregano
• Salt and freshly ground black pepper (season to taste)
• garlic cloves
• Parmesan Cheese

carrots

celery vegetables

fresh oregano, parsley or other herbs

best-canned tomatoes

short pasta, such as

How to make Sugo Sauce

Dicing onions can be tough.

1. Use a good sharp knife and cut off the ends of your onion.
2. Lay your onion flat and make vertical slices from one end to the other.
3. Make horizontal cuts across each piece so that you have small squares or rectangles of onion.

Now that your onions are prepped add a teaspoon of olive oil to your go-to pot or pan and turn the heat to medium heat. Add your onions and cook until they are soft and translucent—about 10 minutes or so!

Next comes the tomatoes! Pour them into your saucepan with some salt and pepper, simmer over low heat for 20-30 minutes while stirring periodically, then remove from heat and stir in chopped basil leaves. Your sauce is ready to serve!

Storing and leftovers tips

Store leftover sugo in a sealed container in the refrigerator for up to three days.

You can also freeze sugo for up to one month. We recommend transferring it to freezer-safe containers or heavy-duty freezer bags, making sure you leave about an inch of space at the top for expansion.

Recipe

• 1 ¾ lbs. tomatoes, cut into chunks or one can (28 oz) of whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 large onion, finely chopped
• 6-8 fresh basil leaves, chopped
• Salt and freshly ground black pepper (season to taste)