Sugo di pomodoro.
This is one of my favorite sauces for pasta, and my children love it. When I have lots of ripe tomatoes—or tomatoes sitting on the counter—I make this simple sauce. Sometimes I add a little homemade tomato juice, too.
- Serves
- 4
- Main ingredient
- Fresh tomatoes
- Time
- About 40 minutes
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 clove garlic, lightly crushed
- About 2 pounds ripe fresh tomatoes, whole or roughly chopped
- Salt, to taste
- Black pepper, to taste
- A tiny pinch of sugar, optional, to balance the tomatoes' acidity
- ½ cup homemade tomato juice, optional
- 6–8 leaves fresh basil
Mira's note
I add fresh tomatoes straight to the pan. Peeling them is optional, and there is no need to blanch them first.
Make the sauce
Warm the oil
Pour the olive oil into a saucepan over medium-low heat. Add the lightly crushed garlic and cook gently until fragrant. Don't let it brown.
Add the tomatoes
Add the fresh tomatoes directly to the pan. You can peel them first if you prefer, but it is completely optional. No blanching is needed.
Season and simmer
Add salt and black pepper. If you like, add the homemade tomato juice. Bring the sauce to a gentle simmer and cook uncovered for about 30–40 minutes, stirring occasionally. Crush the tomatoes with a spoon as they soften.
Balance the flavor
Taste the sauce. If the tomatoes are very acidic, stir in a tiny pinch of sugar. Simmer longer if you want a thicker sauce.
Finish with basil
Remove the garlic. Tear the fresh basil by hand and stir it into the sauce during the last few minutes. Taste and adjust the salt and pepper, then serve with pasta.
A simple way to turn ripe tomatoes into a sauce my family loves.