Salsa di pomodoro (or pomodoro sauce or sugo di pomodoro) is a classic Italian tomato sauce loaded with herbs and spices. It pairs wonderfully with any of your favorite pasta dishes and only needs about 5 minutes of prep work. Let the sauce simmer for a few hours, and enjoy a true Italian experience.
Try my marinara, arrabbiata, or pizza sauce recipes for more tomato sauces.
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When I was young, I always kept jars of pasta sauce in the pantry. However, I discovered how amazing homemade sauces are, and I've never been able to go back!
I usually triple this batch of salsa di pomodoro di base and freeze the leftovers. That way, I always have some on hand, making it as convenient as jarred sauce.
🥘 Ingredients
- Olive Oil - Use extra virgin olive oil (EVOO) or another neutral cooking for sauteing your vegetables.
- Veggies - Yellow onion and minced garlic are crucial for creating an authentic Italian flavor.
- Tomato Paste - The base of this tomato sauce will come from tomato paste.
- Water - Some water will thin out the tomato paste and turn it into a sauce. You can swap broth (beef, chicken, or vegetable) or combine it with water for more depth of flavor.
- Seasoning - Salt, pepper, dried oregano, fresh basil, bay leaves, and optional red pepper flakes.
- Sugar - A small amount adds some sweetness to cut the acidity of the tomato paste.
- Dry Red Wine (optional) - For even more flavor, add a splash of your favorite dry red wine.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
What Is The Difference Between Marinara Sauce And Salsa Di Pomodoro?
While these two tomato sauces certainly have very similar ingredients, the main difference is because of their textures. Salsa di pomodoro is a smooth and creamy sauce, whereas marinara is much chunkier.
🔪 How To Make Salsa Di Pomodoro
While this sauce does take some time to make, it requires practically no work on your part. You will need a large skillet, measuring cups and spoons, and a wooden spoon.
This recipe is for four servings of tomato sauce.
Saute & Combine
Step 1: Heat the oil. Heat 1 tablespoon of extra virgin olive oil (EVOO) over medium heat in a large skillet.
Step 2: Saute the veggies. Once hot, saute ¼ cup (40 grams) of diced yellow onion until translucent. Then, add 2 teaspoons of minced garlic and saute for 30 seconds more.
Step 3: Add. Add 16 ounces (454 grams) of tomato paste, 3 cups (710 milliliters) of water, 2 teaspoons of salt and sugar, 1 teaspoon of dried oregano, ¼ teaspoon of pepper, 10-12 torn fresh basil leaves, 1 bay leaf, and the optional ¼ teaspoon of crushed red pepper flakes and/or 3 tablespoons of dry red wine.
Simmer & Serve
Step 4: Simmer. Bring the sauce to a boil, reduce the heat, and let it simmer for 2-3 hours.
Step 5: Serve or store. Remove the bay leaf and serve immediately, or store your sauce for later.
💭 Angela's Pro Tips & Recipe Notes
- Make more. You can easily double or triple this recipe.
- Use a crockpot. This sauce can also be made in a slow cooker. I recommend sauteing the garlic and onion first, then add everything to your crockpot. Cook on low heat for 6-8 hours.
- Add some meatballs. If using meatballs, you can add them to the sauce once you begin simmering it. They can simmer in the sauce for the full cooking time.
- Use dried basil. Instead of fresh basil, you could use 1 teaspoon of dried basil.
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🥡 Storing & Reheating
Allow your sauce to cool to room temperature. It can be stored in a container or zip-top bag in the fridge for 3-4 days or in the freezer for up to 3 months.
Freezing
This great base sauce can be frozen with or without meatballs. Portion the sauce into large ziptop freezer storage bags and freeze them on a baking sheet so that they're flat and stack easily.
Reheating
If frozen, let the sauce thaw in the fridge overnight. Then, warm the sauce on the stovetop or in your slow cooker.
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📖 Recipe Card
Italian Tomato Sauce (Salsa Di Pomodoro)
Ingredients
- 1 tablespoon olive oil (extra virgin)
- ¼ cup yellow onion (diced)
- 2 teaspoon garlic (minced)
- 16 oz tomato paste
- 3 cups water
- 2 teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon dried oregano
- ¼ teaspoon pepper
- 10-12 fresh basil leaves (torn)
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 tablespoon dry red wine (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Saute & Combine
- Heat 1 tablespoon olive oil over medium heat in a large skillet.
- Once hot, saute the diced ¼ cup yellow onion until translucent. Then, add the minced 2 teaspoon garlic and saute for 30 seconds more.
- Add the remaining ingredients (16 oz tomato paste, 3 cups water, 2 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon dried oregano, 10-12 fresh basil leaves, 1 bay leaf, 2 teaspoon sugar, and optional ¼ teaspoon crushed red pepper flakes and 3 tablespoon dry red wine).
Simmer & Serve
- Bring the sauce to a boil and then reduce the heat and let it simmer for 2-3 hours.
- Remove the bay leaf and serve immediately or store for later.
Notes
- You can easily double or triple this recipe.
- This sauce can also be made in a slow cooker. I recommend sauteing the garlic and onion first, then add everything to your crockpot. Cook on low heat for 6-8 hours.
- If using meatballs, you can add them to the sauce once you begin simmering it. They can simmer in the sauce for the full cooking time.
- Instead of fresh basil, you could use 1 teaspoon of dried basil.
- To refrigerate: Allow your sauce to cool to room temperature. It can be stored in a container or zip-top bag in the fridge for 3-4 days or in the freezer for up to 3 months.
- To freeze: This great base sauce can be frozen with or without meatballs. Portion the sauce into large ziptop freezer storage bags and freeze them on a baking sheet so that they're flat and stack easily.
- This sauce can be frozen with or without meatballs.
- Thaw in the fridge overnight.
- To reheat: Warm the sauce on the stovetop or in a slow cooker.
EMMANUEL VERPRAET says
Magnificent in its simplicity and extraordinary in its taste!!!!!! Bravo!! *translated