Best 9 Traditional Italian Tomato Sauce Recipes

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When it comes to traditional Italian cooking, few dishes are as iconic and versatile as the classic tomato sauce. With its vibrant color, rich flavor, and endless variations, this culinary staple has become a beloved part of kitchens worldwide. Whether you're looking for a hearty sauce to pair with pasta, a flavorful topping for pizza, or a simple yet delicious addition to grilled meats and vegetables, a well-crafted tomato sauce can elevate any meal with its irresistible charm. In this article, we'll take a closer look at the art of making traditional Italian tomato sauce, exploring the essential ingredients, techniques, and variations that can help you create a truly authentic and unforgettable sauce. So, grab your apron, gather your ingredients, and let's embark on a culinary journey through the heart of Italy, where the secrets of the perfect tomato sauce await.

Here are our top 9 tried and tested recipes!

ITALIAN TOMATO SAUCE



Italian Tomato Sauce image

An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This is a step that Jack has seen referenced in a number of great Italian cookbooks and although not clearly stated why, we believe this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce.

Provided by A Family Feast

Categories     how-to

Time 1h45m

Number Of Ingredients 13

1/3 cup good quality extra virgin olive oil
Pinch of red pepper flakes
4 crushed garlic cloves
¾ cup chopped onion (optional)
1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
1 teaspoon fresh chopped mint, divided
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
¼ cup freshly grated Parmesano Reggiano cheese
2 tablespoons unsalted butter

Steps:

  • Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don't break them up too small, you want large chunks.
  • In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
  • Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
  • After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.

Nutrition Facts : ServingSize 1/2 cup, Calories 102 calories, Sugar 3.1 g, Sodium 236.6 mg, Fat 8.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 1.6 g, Cholesterol 6.9 mg

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)



Real Authentic Italian Tomato Sauce (No Can's Here) image

Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.

Provided by iN TRAiNiNG

Categories     Sauces

Time 7h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

10 red ripe whole tomatoes (beefsteak, use more for romas)
5 garlic cloves
1 cup fresh basil leaf
2 tablespoons extra virgin olive oil
salt
crushed red pepper flakes, for arrabiata sauce (angry sauce) (optional)

Steps:

  • Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
  • Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
  • After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
  • After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
  • After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
  • Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
  • After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
  • After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
  • Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.

Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3

AUTHENTIC ITALIAN TOMATO SAUCE



Authentic Italian Tomato Sauce image

This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!

Provided by InMemoryofBrats

Categories     Sauces

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 11

2 (28 ounce) cans tomato puree
1 (28 ounce) can peeled plum tomatoes
2 cloves garlic
1 small onion, diced
6 cloves
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1/4 cup grated cheese

Steps:

  • In a large pot, sauté onion and garlic in olive oil.
  • Empty plum tomatoes into large bowl and squash with your hands.
  • Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)



Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.

Provided by SilviaG

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

Steps:

  • Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g

OLD ITALIAN MEAT SAUCE



Old Italian Meat Sauce image

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.

Provided by Debbie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 4h30m

Yield 20

Number Of Ingredients 13

2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
¼ teaspoon dried rosemary
4 tablespoons chopped fresh oregano
¼ teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
  • In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
  • Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
  • Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
  • Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g

DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE



DeFalco's Authentic Italian Tomato Sauce image

Provided by Guy Fieri

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 medium onion, diced
3 to 4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, roughly torn
1 cup fresh parsley, chopped
1 cup marsala wine
1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
  • Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
  • Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

TRADITIONAL ITALIAN SAUCE



Traditional Italian Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

1/2 cup plus 2 teaspoons extra-virgin olive oil
1 medium onion, peeled and halved
1/4 pound piece spiced pancetta
10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked)
Coarse salt and freshly ground black pepper
3 thirty-five-ounce cans plum tomatoes, pureed in a blender
1 twenty-eight-ounce can tomato puree
6 large fresh basil leaves
2 medium lean beef cutlets (about 9 ounces each)
1 tablespoon fresh flat-leaf parsley, finely chopped
2 teaspoons freshly grated Pecorino Romano cheese, plus more for garnish
4 to 5 links sweet pork sausage with fennel (about 3/4 pound)
4 pork spare ribs (about 3/4 pound)
1/2 cup white wine
Meatballs With Eleanora Meatballs with Eleanora
1 pound pasta, such as ziti, penne, or pennoni

Steps:

  • In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute; 2 minutes. Stir in pureed tomatoes, tomato puree, and basil. Bring to a simmer, and cook for 45 minutes. Remove and discard onion halves.
  • Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine.
  • Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs.
  • Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes.
  • Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats.

ITALIAN TOMATO SAUCE



Italian tomato sauce image

Perfect for bolognese, pasta bakes and pizza sauce

Provided by phuddy48

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat the Olive oil in a Large frying pan/Skillet until very hot.
  • Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
  • Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
  • Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
  • Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.

MARK'S TRADITIONAL ITALIAN TOMATO SAUCE



Mark's Traditional Italian Tomato Sauce image

Mark Strausman, of the NYC restaurant Campagna, uses this hearty and delicious traditional Italian tomato sauce for a variety of dishes. If preparing the sauce in late summer, buy fresh plum tomatoes.

Provided by Martha Stewart

Categories     Italian Recipes

Yield Makes about 9 cups

Number Of Ingredients 8

4 twenty-eight-ounce cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 teaspoon crushed red-pepper flakes
1 cup Chianti, or dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Coarse salt and freshly ground pepper

Steps:

  • Puree tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container, or in the freezer for 1 month.

Tips:

  • Use ripe, seasonal tomatoes. This will ensure the best flavor for your sauce.
  • Roast your tomatoes before making the sauce. This will concentrate their flavor and make them even sweeter.
  • Don't overcrowd the pot. If you add too many tomatoes to the pot at once, they will not cook evenly.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
  • Season the sauce to taste. Add salt, pepper, and other herbs and spices to your liking.
  • Serve the sauce over your favorite pasta, or use it in other dishes such as lasagna, soup, or stew.

Conclusion:

Making a traditional Italian tomato sauce is a simple process that can be used to create a delicious and versatile dish. By following the tips in this article, you can make a sauce that is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this traditional Italian tomato sauce a try.

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