I am going to show you how to make Sugo di Pomodoro which is a simple tomato sauce for pasta. Also known as a Marinara sauce, especially in the USA.
A few weeks ago, I reached out to my lovely readers and the Marinara sauce was requested, so here it is. This list is ongoing, so watch this space to see your request coming soon.
Which is it: Marinara Sauce or Sugo di Pomodoro?
The meaning of Sugo di Pomodoro is tomato sauce in Italian and is a basic tomato pasta sauce, the marinara sauce name came from the Italian-American’s.
If you go to the supermarket in Italy you will not find Marinara sauce in a jar only Sugo di Pomodoro or one of the many other tomato-based sauces. I will share more of these sauces soon. Over time names get changed when they move from country to country around the world.
The Classic Tomato Pasta Sauce
Marinara sauce or Sugo di Pomodoro is the classic tomato feel good sauce. I love it mixed with pasta and mozzarella, yummy!
What I have noticed with Italian recipes and when they are made in other countries they change them and complicate them.
As you know I’m British, living in Italy with my Italian husband. I have learnt recipes over the years and have now realised I don’t need all these extra ingredients.
We need to just keep it simple, most Italian recipes have a handful of ingredients and that is why they taste so good.
Recipes should be simple and not confusing when you are cooking at home, day in and day out. Anyway, below is the recipe for how to make Sugo di Pomodoro, I hope you enjoy making it.
Step to Make Sugo di Pomodoro
Sugo di Pomodoro Recipe
- Sauce Pan
- Wooden Spoon
- Chefs Knife
- Garlic Press
- Chopping Board
- Measuring Spoons
- Measuring Cups or Kitchen Scales
- Mason Jar
- 2 tbsp Extra Virgin Olive Oil
- 1 Cup / Handful Fresh Basil Leaves, torn up
- 2 400g / 14 ounces Canned Chopped Tomatoes or Cherry Tomatoes (or use fresh tomatoes)
- 1 Onion, chopped
- 2 Cloves Garlic, crushed
- Salt to taste
- Black Pepper to taste
- 2 tsp Sugar (optional)
- Heat the extra virgin olive oil on low heat in a saucepan.
- Add the chopped onion and crushed garlic and cook on low heat, stir until translucent for around 5 minutes.
- Stir in the tomatoes with the onion and garlic and let simmer for 10 minutes.
- Add the torn-up basil leaves and stir in.
- Season with salt and pepper to taste and let simmer for 10 more minutes.
- If the sauce is tasting a little bitter add the teaspoons of sugar, stir in and let simmer for a further 5 minutes.
- The Sugo di Pomodoro (tomato sauce) can be used straight away and mixed with pasta of your choice.
- It can be kept in a mason jar for up to 5 days in the fridge or you can put it in the freezer and can be kept for up to 4 months.
- To make the sauce less ‘tomatoey’, add more fresh or dried herbs or add a grated carrot.
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