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How to Make Sugo di Pomodoro - Lucy Williams Global

Sugo di Pomodoro Recipe

Sugo di Pomodoro - also known as Marinara Sauce is the classic tomato pasta sauce
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 People


  • 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.


Keyword Tomato Sauce