Classic Tomato Sugo made with olive oil, garlic, onion, basil, and tomatoes. A quick and easy Italian sauce for pasta, pizza, and more.
Let me set the scene: a lazy Sunday afternoon, a pot bubbling away on the stove, and that unmistakable smell of garlic, onion, and tomatoes filling the kitchen. That’s what Tomato Sugo feels like to me.
This recipe has a bit of a backstory. My first attempt at making sugo? A complete disaster. I was in college, trying to impress my Italian roommate (classic overachiever move), but I burnt the garlic and ended up with something that tasted like… ash. She didn’t say anything, but the look on her face said it all. Fast forward a few years, and I finally cracked the code—low and slow is the way to go.
Now, making sugo feels like second nature. It’s my go-to when I’m not sure what to cook but still want something comforting and a little fancy. Plus, it’s so versatile! You can toss it with pasta, slather it on pizza, or even just scoop it up with a hunk of bread. Trust me, once you’ve tried this, there’s no going back to jarred sauce.
Why You’ll Love This Tomato Sugo Recipe?
- Easy and Foolproof: Seriously, it’s almost impossible to mess this up.
- Quick Comfort: Ready in just 30 minutes, but it tastes like you spent hours in the kitchen.
- Endlessly Versatile: It’s perfect for pasta, gnocchi, pizza, and more.
- Classic Italian Flavor: Made with simple, fresh ingredients that pack a punch.
Ingredient Notes:
Let’s talk about what makes this Tomato Sugo shine:
- Olive Oil: The base of any good Italian dish. Use extra-virgin if you can—it makes a difference.
- Onion: Adds sweetness and depth. Dice it small so it melts right into the sauce.
- Garlic: The heart of the flavor. Use fresh cloves, and keep an eye on them—they burn faster than you think.
- Passata (Crushed Tomatoes): This is your shortcut to a rich, smooth sauce. If you like a little texture, you can swap in whole peeled tomatoes and crush them by hand.
- Fresh Basil: Bright, aromatic, and essential. Tear it with your hands—nonna’s orders!
- Salt: It’s the little things, right? A pinch here and there brings the whole dish together.
How To Make Tomato Sugo?
Step 1. Gather and Prep
First things first: get everything ready. Chop the onion, halve the garlic cloves, and tear up your basil leaves. This might seem extra, but trust me, it makes the whole cooking process so much smoother.
Step 2. Sauté the Onion and Garlic
Heat the olive oil in a saucepan over low heat. Add the onion and garlic, stirring gently. Let them cook until soft and fragrant—about five minutes. Don’t rush this part; it’s where all the flavor starts. (And honestly, the smell alone is worth it.)
Step 3. Add the Tomatoes and Basil
Pour in the passata, toss in the basil, and sprinkle in some salt. Stir it all together, then cover the pan and let it come to a simmer.
Step 4. Let It Simmer
This is where the magic happens. Keep the sauce on medium heat and let it bubble gently for about 20 minutes. Stir occasionally so nothing sticks. You’ll see it thicken and deepen in color—it’s a thing of beauty.
Want To Save This Recipe?
Step 5. Final Touches
Taste the sauce and adjust as needed. Need more salt? A pinch of sugar if it’s too acidic? Go for it. Remove the garlic halves before serving if you prefer a milder flavor, or leave them in for an extra garlicky kick.
Storage Options:
This sauce is perfect for meal prep because it stores so well.
- Refrigerator: Store in an airtight container for up to five days. Reheat gently on the stovetop or microwave.
- Freezer: Let the sauce cool completely, then portion it into freezer-safe containers. It freezes beautifully for up to three months.
Variations and Substitutions:
Want to switch things up? Tomato Sugo is like a blank canvas:
- Add Veggies: Dice up carrots or celery for extra flavor and nutrients.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Herb Swap: No basil? Try fresh parsley or a bit of dried oregano.
- Creamy Option: Stir in a splash of cream or a dollop of mascarpone for a richer sauce.
What to Serve with Tomato Sugo?
The possibilities are endless, but here are some of my favorites:
- Pasta: Toss it with spaghetti, rigatoni, or even zucchini noodles if you’re feeling virtuous.
- Pizza Base: Spread it on homemade pizza dough for a simple yet flavorful base.
- Gnocchi: Pair it with pillowy gnocchi for a dish that feels like a warm hug.
- Bread: Use it as a dip for garlic bread or focaccia—chef’s kiss!
Frequently Asked Questions:
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day as the flavors deepen.
What if I don’t have fresh basil?
No worries—use dried basil, but only a small amount. Fresh parsley or oregano also work well.
Can I double the recipe?
Absolutely! This sauce freezes beautifully, so go ahead and make extra. Future you will thank you.
Tomato Sugo is one of those recipes that feels like more than just food. It’s cozy, nostalgic, and endlessly versatile. Whether you’re making pasta for a crowd or just need a quick pizza sauce, it’s got you covered. So, what do you think—ready to give it a try? I’d love to hear how it turns out for you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato Sugo
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion finely chopped
- 4 cloves garlic halved
- 2 14-ounce cans passata (crushed tomatoes)
- ¼ cup fresh basil leaves torn
- Salt to taste
Instructions
Prepare the Ingredients
- Begin by gathering all your ingredients. Finely chop the onion, halve the garlic cloves, and tear the fresh basil leaves into smaller pieces.
Sauté the Onion and Garlic
- In a medium-sized saucepan, heat the olive oil over low heat. Add the finely chopped onion and halved garlic cloves. Sauté gently, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes. Take care not to let the garlic brown.
Add the Passata and Basil
- Pour the passata into the saucepan, then add the torn basil leaves and a pinch of salt. Stir the mixture thoroughly to combine all ingredients.
Simmer the Sauce
- Cover the saucepan with a lid and allow the sauce to simmer over medium heat for about 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking. During this time, the sauce will thicken and the flavors will meld beautifully.
Final Adjustments
- After simmering, taste the sauce and adjust the seasoning with additional salt if necessary. Remove the garlic halves before serving, or leave them in if a stronger garlic flavor is preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
