Italian Tomato Sauce

This traditional Italian tomato sauce, also known as sugo al pomodoro, is a staple in many Italian households and is incredibly versatile. Whether you’re making pasta, lasagna, or using it as a base for pizza, this sauce adds depth and richness to any dish. Slow-cooked tomatoes combined with garlic, olive oil, and fresh herbs create a flavorful and aromatic sauce. Simple yet comforting, this recipe is a great starting point for anyone wanting to make homemade Italian cuisine with authentic flavor.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 large can (28 oz) whole peeled tomatoes (preferably San Marzano tomatoes)
• 1 teaspoon salt (or to taste)
• ½ teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 1 large handful of fresh basil leaves, torn
• Freshly ground black pepper, to taste

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they turn soft and translucent, about 5-7 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Add Tomatoes: Pour in the canned tomatoes, breaking them up with a wooden spoon or using a potato masher to create a smoother texture.
3. Season: Add the salt, sugar (if using), oregano, and red pepper flakes (if you like a bit of heat). Stir well to combine all ingredients.
4. Simmer: Reduce the heat to low and let the sauce simmer uncovered for at least 30 minutes, stirring occasionally. The longer the sauce simmers, the richer the flavors become. If the sauce thickens too much, you can add a splash of water or broth to reach the desired consistency.
5. Add Basil and Pepper: Once the sauce has thickened to your liking, stir in the fresh basil and season with black pepper. Taste and adjust salt if needed.
6. Blend (Optional): For a smoother sauce, you can use an immersion blender to puree it, or leave it chunky for a more rustic texture.
7. Serve: Toss with your favorite pasta or use it as a base for other dishes like lasagna or pizza.

Storage:

Refrigerate any leftover sauce in an airtight container for up to 5 days, or freeze it for up to 3 months.