How To Make Classic Italian Tomato Sauce

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This classic Italian tomato sauce is as delicious as it is easy to make, and can be used as the basis for many dishes – be it a simple spaghetti supper, or pizza, ragù, lasagne, etc.

I make it in large batches, and then store it in the ‘fridge in airtight glass jars; however, it can be frozen, and will keep for up to three months in the freezer.

How to make Italian tomato sauce

Like so many great Italian dishes, this tomato sauce (or sugo di pomodoro) starts with soffritto – a basic mix of onion, garlic, carrot, celery, and herbs that’s gently fried to release the maximum of flavour.

Once the soffritto is done, add the passata, season, simmer for 20 minutes or so, then add some basil and parsley.

Store in an airtight container in the fridge for up to a week if not using straight away, or in the freezer for three months.

Passata

I strongly recommend using passata; you can use fresh plum tomatoes but why bother when passata is easily available, and works perfectly?

You could also tinned tomatoes but as with fresh ones, you’ll have to reduce them down to get the right flavour, and then push them through a sieve, thus making them not nearly as convenient.