Homemade Tomato Sauce (Sugo di Pomodoro)

This Sugo di Pomodoro recipe is a traditional Italian tomato sauce. Its flavors are simple, flavorful, and naturally sweet and it’s the perfect staple tomato sauce recipe to have on hand you have fresh ripe tomatoes. Serve it over your favorite pasta or spread it on homemade pizza! 

This homemade tomato sauce (aka sugo) is special to me because my Italian grandmother always made it, and it is such an incredible and flavorful sauce. This delicious classic Italian tomato sauce recipe is truly the best tomato sauce and is so authentic and versatile. The choice and ripeness of the tomatoes are important so you get the ultimate flavor of an authentic Italian tomato sauce. If you have tomatoes of varying ripeness, you can help some of them along. After purchasing them, you will want to keep them on the counter to ripen and become sweeter, whereas if left in the fridge, they do not develop any more flavor. So, if you have some ripe tomatoes and some that aren’t ripe yet, store the ripe ones in a container in the fridge stem side down to prevent them from going bad while you wait for the other tomatoes to ripen on the counter. I recommend fresh tomatoes instead of canned tomatoes because the sweet flavor is so incredible that comes from fresh, and I find that canned tomatoes are more acidic. If you use canned, I would recommend whole tomatoes because they are usually higher quality tomatoes compared with chopped or diced tomatoes.

Why You Will Love This Sugo (aka Tomato Sauce)

• This sugo di pomodoro requires just a handful of simple ingredients that are easy to acquire at all your local grocery stores.
• This fresh tomato sauce  freezes incredibly well. Double the recipe and store it in the freezer for when you are in need of a quick sauce for dinner. 
• This tomato sauce is amazing for meal prep, whether you’re planning ahead for special occasions or making a Sunday sauce to enjoy for the rest of the week, it’s a delicious and rich tomato sauce that’s great to have on hand for a quick and easy dinner.
• This is such a versatile sauce that can be used in an endless number of ways, with pasta for a quick meal, in lasagna, as a pizza base, eggplant parmesan, with meatballs etc. 
• This sugo di pomodoro recipe is Keto, Whole30, and Specific Carbohydrate Diet legal. It is also gluten-free, grain-free, and easily adjustable to be dairy-free and Paleo. 

Ingredients You Need to Make This Sugo (aka Tomato Sauce)

• Fresh Roma tomatoes: Using high quality, fresh Roma tomatoes that are ripe and juicy will give you the ultimate flavor, which is naturally sweet and doesn’t require adding sugar to the recipe, and they are deliciously meaty. San Marzano tomatoes would be a great substitute with a delicious, meaty texture. 
• Olive oil: Extra virgin olive oil will give you the best flavor for this pomodoro sauce, it’s better quality, and is often the first choice in Italian cooking. 
• Onions: A yellow onion will give you a stronger onion flavor, but you can use white onions if you have them on hand or if you prefer a milder, sweet onion flavor. 
• Fresh garlic: Fresh garlic cloves are a classic ingredient in this simple sauce. Feel free to add to the quantity or use less according to your taste.
• Salt: Measure your heart with salt, and feel free to add a pinch of salt at the end if it needs to be adjusted. 
• Butter: Butter adds a delicious, rich flavor to this Sugo di Pomodoro sauce. If you want to make this Paleo or dairy-free, you can use vegan butter, and it will still be delicious!

How to Make This Sugo (aka Tomato Sauce)

1. Bring a large pot of water to a boil. Cut a large X on the bottom of each tomato. Set up a large bowl with 2 cups of ice and fill ½ way with cold water.
2. Place the tomatoes in the boiling water and cook for approximately 2-3 minutes until the skin begins to split. Remove the tomatoes with a slotted spoon and transfer them directly into the ice bowl to cool for a few minutes. Then, remove them to a cutting board. Cut the tomatoes into quarters and remove the core from each one.
3. In a large pot, heat the olive oil on medium heat. Add the onions and garlic, sprinkle with salt, and saute for 4-5 minutes until the onion softens.
4. Add the chopped tomatoes and butter to the pot, bring to a boil, and then reduce the heat to low and leave the sauce to simmer for 2 ½ hours, stirring with a wooden spoon occasionally.
5. Remove the sauce from the heat and blend it with an immersion blender for a few seconds until it reaches a thick consistency. You could use a regular blender, but depending on the size, it may not fit. You could also use a potato masher if you want a chunkier consistency. Season with a little bit of salt as needed and enjoy. 

You can find full step by step instructions for this sugo sauce in the recipe card below

What Type Of Tomato Is Best For This Sugo Recipe

The ripeness of the tomato is key for this pomodoro sauce recipe. To ensure they are ripe, check the color, the darker, the better. Also, check the texture, some softness is good, but if they are firm, they are not ripe yet. Also, ripe tomatoes will have a subtle smell, while unripe ones won’t. Summer tomatoes are so special and unbeatable in taste…Garden tomatoes and fresh tomatoes from the farmers market during tomato season have incredible fresh flavor. But, grocery store tomatoes really are just as delicious because the cooking process of this easy homemade tomato sauce gives them so much life. If you buy tomatoes from the grocery store that are still on the vine, you can bring them home and leave them to continue to ripen on the counter at room temperature (just be sure not to put them in the fridge as this will prevent them from ripening further. 

• Roma would be my first choice because these plum tomatoes are so rich with flavor, and because they are so meaty, they will make a beautifully thick sauce. They have fewer seeds if you are concerned about that, and they have a low acidity. 
• Heirloom tomatoes are a delicious, sweet, and meaty option for a batch of fresh tomato sauce. This type of tomato comes in varying colors and textures, so just be sure you stay consistent with color and ripeness. 
• San Marzanos are a classic tomato that is also very traditional in Italian cuisine. You can also buy these whole in a can if that’s what you prefer, but they may not be as rich and may be more acidic, and you may have to add tomato paste to thicken the sauce.
• Canned tomatoes are the easiest way to bring tomato sauce recipes to life. They don’t require chopping or washing, and the time of year you make this doesn’t matter. Just keep in mind that you’ll need to add a little tomato paste to achieve a thicker sauce and the flavor may be a little more acidic. 

Can I Make This Sugo (aka Tomato Sauce) In A Slow Cooker?

Slow-cooked tomato sauce is always a good idea! With a few simple steps this is great way to enjoy this homemade tomato sauce recipe. Sauting the onions and garlic in olive oil in a large skillet until soft and aromatic will make a big difference. Cut your tomatoes in half and add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Blend the ingredients to your desired consistency with an immersion blender in the slow cooker or use a potato masher if you prefer a chunky sauce. 

Can I Make This Homemade Sauce In The Instant Pot?

Using an instant pot is an amazing way to enjoy this sugo di pomodore. Using the saute setting, cook the onion and garlic in olive oil until soft and aromatic. Cut your tomatoes in half and add all ingredients to the instant pot. Change the setting to pressure cook and cook for 15 minutes. Release the pressure and let sit for about 10 minutes. Give it a good stir and blend the ingredients with an immersion blender. You can make this as chunky or as smooth as you want. You could use a potato masher if you prefer a chunkier consistency. 

How to Serve This Simple Homemade Sugo

• This is a delicious homemade pomodoro sauce for your favorite pasta dishes, whether that be spaghetti, ravioli, penne, a gluten free pasta, or for a paleo or whole30 options with spaghetti squash or zucchini noodles. Sprinkle with parmesan cheese and chopped fresh herbs, like fresh basil leaves. 
• Serve this simple tomato sauce recipe on chicken parmesan
• It’s fantastic used as layers for eggplant parmigiana or lasagna
• Keep it on hand when you are making homemade pizza or serve it with slice of delicious crusty bread for pizza bread 
• This would also be a delicious and simple recipe for bolognese. Add ground beef and enjoy an amazing Italian meat sauce with a slice of garlic bread!

What About Leftovers

This delicious red sauce makes amazing leftovers and is even better as it sits for a day or two and the flavors meld. It will typically last for 5-7 days in an airtight container or in individual serving containers for your own personal consumption. When reheating, bring the pomodoro sauce to a full simmer on medium-low heat until it is warmed fully. It will also store beautifully in the freezer. Simply store it in freezer-safe containers or freezer-safe bags and mark it well. This delicious tomato sauce will freeze for up to 3 months and is the perfect way to ensure you have the best homemade tomato sauce at your fingertips. 

Here are a few more tomato based recipes you might enjoy:

• Creamy Gochujang Pasta
• Mahi Mahi with Tomato Lemon Sauce
• Crab and Tomato Spaghetti Squash
• Chunky Tomato Sauce
• Creamy (or not) Tomato Soup
• Tomato, Peach & Burrata Salad 

If you make this pomodoro sauce recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Tomato Sauce (aka Sugo)

Every Last Bite

5 from 3 votes

Print Recipe Pin Recipe Add to Grocery List Go to Grocery List

Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30

Servings 6

Calories 44 kcal

Ingredients

  

1x2x3x

• 5 lbs ripe roma tomatoes
• 1 tbsp olive oil
• 2 yellow onions finely diced
• 4 cloves garlic minced
• 1 tsp salt
• 4 tbsp butter

Instructions

 

• Bring a large pot of water to a boil. Cut a large X on the bottom of each tomato. Set up a large bowl with 2 cups of ice and fill ½ way with cold water.
• Place the tomatoes into the boiling water and cook for approximately 2-3 minutes until the skin begins to split. Remove the tomatoes with a slotted spoon and transfer them directly into the ice bowl. Let the tomatoes sit for a few minutes to cool before transferring them to a cutting board. Cut the tomatoes into quarters and remove the core from each tomato.
• In a large pot on medium heat add the olive oil and once hot add in the onions and garlic, sprinkle with salt and leave to saute for 4-5 minutes until the onion begins to soften.
• Add the chopped tomatoes and butter to the pot bring to a boil and then reduce the heat to low and leave the sauce to simmer for 2 ½ hours stirring occasionally
• Remove the sauce from the heat and use an immersion blender to blend the sauce for a few seconds into a thick consistency. Season with additional salt.

Nutrition

Calories: 44kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 400mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 17IUVitamin C: 3mgCalcium: 24mgIron: 0.1mg

Tried this recipe?Leave a comment below and let us know how it was!

This post was originally published on January 29, 2019, and updated with new photos and copy on September 11, 2024.