Tomato Sauce Recipe: Simple Italian Tomato Sauce Straight from Cilento
A great tomato sauce is the beating heart of Italian cooking. It doesn’t need a mile-long ingredient list—just ripe tomatoes, good olive oil, a touch of garlic and fresh basil. In this recipe we’ll show you how to make an authentic Italian tomato sauce in about 30 minutes, exactly as it has been simmered for generations in Cilento, southern Italy.
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Ingredients for 4 servings
- 800 g crushed tomatoes (or ripe fresh tomatoes)
- 3 tbsp extra-virgin olive oil
- 1 garlic clove
- 1 small onion (optional)
- a few leaves of fresh basil
- salt and a pinch of sugar
Step-by-step method
- Start the soffritto: Warm the olive oil in a saucepan, gently sweat the chopped garlic (and onion if using) over medium heat until translucent—do not let it brown.
- Add the tomatoes: Stir in the crushed tomatoes, season with salt and a pinch of sugar (the sugar balances the acidity).
- Let it simmer: Cook uncovered over low heat for 20–25 minutes, stirring occasionally, until the sauce turns silky and thick.
- Basil: Fold in the fresh basil leaves at the very end and remove the pot from the heat.
Tips for deeper flavour
The quality of the tomatoes is everything. Sun-ripened fruit from southern Italy carries that signature sweetness. For an even richer sauce, let it reduce a little longer. A final swirl of good olive oil just before serving rounds it all off.
The quick shortcut
When time is tight, reach for a jar of artisanal Sugo. Our Sugo Cilentano is slow-cooked with extra-virgin olive oil following the traditional recipe—no preservatives, just honest flavour. If you like a gentle kick, try the Sugo Piccante with Peperoncino. Both are table-ready in minutes and taste like you stood at the stove all afternoon.
Tip: Add a handful of sun-dried tomatoes in olive oil for even more depth.
What to serve it with
Classic over spaghetti, of course, but also as the base for pizza, baked pasta or slow-cooked stews. A great tomato sauce is never just a side—it’s the taste of Italy on your plate.
