What makes Classic Italian Tomato Sauce truly special is its versatility. Beyond pasta and pizza, it’s a fantastic base for countless dishes. Ladle it over meatballs, serve it alongside polenta, or use it as a dipping sauce for freshly baked bread – the possibilities are endless.
The process involves gently simmering the ingredients to coax out their natural sweetness, creating a sauce that’s smooth, velvety, and perfect for coating pasta or spooning over a pizza.
Italian tomato sauce traces its roots back to the late 16th century when tomatoes, initially introduced from the Americas, found their way into Italian cuisine. Initially met with skepticism due to tomato’s resemblance to poisonous plants, the tomato slowly gained acceptance. By the 18th century, tomato sauce became a kitchen staple.
Happy Cooking!
Classic Italian Tomato Sauce
Equipment
- Immersion Blender
- Large Pot with a lid
Ingredients
- 3 Cans Whole Tomatoes (San Marzano tomatoes are a fantastic choice)
- 2 tbsp Kosher Salt (to taste)
- 1 tbsp Cracked Black Pepper (to taste)
- 3-4 tbsp Extra Virgin Olive Oil
Instructions
- Add the cans of whole tomatoes to a pot.
- Add seasonings and olive oil to the tomatoes.
- Put the pot on medium-high heat until tomatoes start to bubble.
- Reduce the heat to low, cover the saucepan, and let the sauce simmer for about 30-40 minutes, stirring occasionally.
- Once the sauce has simmered and the tomatoes have broken down, you can choose to blend it using an immersion blender for a smooth sauce or pass it through a food mill for a slightly chunky texture.
- Taste the sauce and adjust the seasoning if needed.
- Your Classic Italian Tomato Sauce is now ready to elevate your dishes. Ladle it generously over pasta, spoon it onto pizza dough, or use it as a dipping sauce for crusty bread.
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