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Tomato basil sauce served
Classic Italian tomato sauce garnished with green basil

Classic tomato & basil sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
'Sugo di Pomodoro' is the white t-shirt of Italian cuisine: simple, clean, and never goes out of fashion. According to Neapolitan tradition, the secret lies in simplicity. No need to over-season; let the sun-ripened sweetness of the tomatoes and the fragrant oils of the basil shine through. This is the sauce that makes spaghetti come alive.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan
  • Wooden spoon
  • Sharp knife

Instructions

1 ✓

Cut the onion into small dice, and slice the garlic thinly.

Tip: The size of the onion determines the texture of the sauce. If you want it more rustic, cut it larger.
2 ✓

Heat the olive oil over a medium heat and sauté the onion until translucent (approx. 5 minutes).

Tip: Do not let the olive oil smoke! The goal is to sweeten the onion, not to brown it.
3 ✓

Toss in the garlic, stir a few times (half a minute), then immediately pour over the tomatoes.

Tip: Garlic burns in moments; the moisture of the tomatoes protects it from this.
4 ✓

Season with salt and pepper, and add a little sugar if the tomatoes are too acidic. Simmer gently for 10-15 minutes.

Tip: Sugar does not sweeten, it simply rounds out the flavours, counteracting the acidity of the tomatoes.
5 ✓

Remove from the heat. Tear in the fresh basil, stir, and let stand for 1-2 minutes before serving.

Tip: Tearing is better than cutting because it damages the leaves less, so they don't brown as quickly.

Recipe FAQ

Why use olive oil with tomatoes?
Many of the flavour compounds in tomatoes are fat-soluble, so the oil 'carries' the flavours to our tongue. It also makes the sauce silky.
When should I add the basil?
Always at the end! The essential oils in basil are heat-sensitive. If you add it at the start, the flavour evaporates and the leaves turn black.

Ingredients

  • 400 g Tomato purée (passata) or chopped tomatoes
  • 20 g Fresh basil
  • 1 head Onion
  • 2 cloves Garlic
  • 30 ml Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Sugar (optional)