Authentic Italian Tomato Sauce – Quick, Easy & Delicious
Jul 20, 2018, Updated Jul 04, 2022
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An easy Italian tomato sauce made from scratch with just 4 ingredients in only 10 minutes! This tomato sauce is perfect for pasta, pizza or simply for dunking some char-grilled ciabatta into. It’s SO rich in flavour and couldn’t be easier!
There are endless recipes for Italian tomato sauce. Some are made with fresh tomatoes and simmered for hours, some add chilli peppers to make a firey arrabbiata or pancetta for richness.
This recipe is very quick and easy, made with very few ingredients but trust me when I say it’s INCREDIBLY delicious! The flavour comes from a quick simmer which caramelises the sugars in the tomatoes giving the sauce the most delicious flavour in a short amount of time.
High-quality tomatoes are a MUST for this and are the only way to achieve a delicious tasting sauce. The short cooking time also only works for a small amount of sauce (serves 4 for pasta). The more tomato you add the more cooking time they’ll need.
What tomatoes to use?
I say this ALL the time but it’s so true, you NEED to buy the best quality ingredients for this to work.
You can’t make the best Italian tomato sauce with low-quality tomatoes. I use chopped canned tomatoes (polpa) for this quick 10-minute recipe. There are two brands of tomatoes that I use and love; Cirio and Mutti which are always canned in a thick tomato juice not water. Both are high quality and reasonably priced.
How To Make Authentic Italian Tomato Sauce – Step By Step
Saute garlic – never add garlic to an already hot pan or it’ll burn almost instantly. Add the oil and chopped or crushed garlic at the same time then warm it up gently to saute for 50-60 seconds (photo 1).
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Pin ItAdd the tomatoes – when you add the tomatoes rinse out the can with 1-2 tablespoons of water so you get as much of the tomato as possible, add salt and simmer it on medium heat for 8-10 minutes. If the tomatoes are chunky I like to crush them with a potato masher for a smoother consistency (photos 2-4).
Finishing the sauce – Once the sauce has reduced slightly add a handful of fresh basil or parsley depending on what you’re serving it with. If you want to add dried oregano add that at the same time as the garlic (photo 5).
Tips for making this Italian Tomato Sauce
- If making this sauce for pasta – reserve a little pasta cooking water and add a splash of two to the sauce just before you add the pasta. This helps emulsify the sauce and adds a ton of extra flavour (photo 6).
- Check for seasoning – when you’ve finished cooking the sauce check for seasoning and if it needs more salt add some a little at a time. Remember you can always add salt but can’t take it out.
- Add herbs and spices – Use this as a base for many tomato based sauces, you could add different herbs and spices such as fennel seeds, pepperoncino (chilli flakes), fresh chilli and rosemary.
Instead of chopped tomatoes you can use peeled plum tomatoes or passata (tomato puree) again, you must use a high quality brand such as Mutti or Cirio.
Yes, once cool you can freeze the sauce in a suitable container or freezer bag.
If you’ve tried this Authentic Italian Tomato Sauce or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
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Authentic Italian Tomato Sauce
Ingredients
- 1 clove garlic
- 15 oz good quality canned chopped tomatoes, (400g)
- 1 handful fresh basil, optional
- 1-2 tablespoons olive oil
- salt
Instructions
- Finely chop or crush the garlic and add it to a skillet or frying pan with 1-2 tablespoons of olive oil. Saute the garlic for 1 minute or until fragrant (don’t let it brown).
- Add the tomatoes then rinse out the can with 1-2 tablespoons of water and add that to the sauce. If your tomatoes are quite chunky or you prefer a smoother consistency you can use a potato masher to crush them at this point (optional).
- Add a pinch of salt and simmer on a medium heat for 8-10 minutes until reduced slightly. Turn off the heat and add a handful of freshly chopped basil (optional).
- If serving with pasta, use a small amount of pasta water to emulsify the sauce, add the pasta and toss until thoroughly coated (sauce makes enough for 400g or 14oz of pasta to serve 4).
Video
Notes
- Buying tomatoes – the quality of the tomatoes is the most important part of this recipe. The two brands I trust and use often are Cirio and Mutti. I have heard good things about Cento tomatoes in the US but have never used them myself. Don’t use tomatoes that are canned in water.
- Storage – The sauce can be frozen in a suitable container or freezer bag.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have found Mutti to be very liquid and watery. Pureed San Marzano renders the best thicker sauce. For a brighter taste combine the canned with crushed fresh cherry tomatoes along with fresh Tuscan spices and herbs. Adding roasted red peppers and lemon zest makes your sauce even more tasty.
Hi Emily,
I love all the Italian recipes that you share. I am a lover of all Italian recipes. I once ate at Di’Amico Cucina in Downtown Minneapolis, MN (closed now) and chose a dish popular in Northern Italy. I still think of that dish but cannot find its recipe. It contained small cubed potatoes, ground chicken, celery, carrots, and pasta with a chicken broth-based sauce. Is there any chance you would know of the recipe I described? I would be indebted to you for the rest of my life (and I am sure my family would be as well).
Hi Cynthia, thank you so much! I’ll try my best to help you..was this dish a soup? I’ve found this recipe on Youtube that looks similar to what you described or was it thicker in texture? Emily 🙂
Emily,
My husband and I love Italian food and I cook it every weekend at home. But for years I simply couldn’t get the tomato sauce right: it was either too sweet, or too bitter, or with the wrong texture… Then I found your recipe when looking for information about Mutti’s tomato Polpa and decided to make your recipe: the sauce was delicious! The only change I made was to add a sprig of thyme while reducing the sauce. Thanks for the recipe and congratulations on the blog.
Hi Elisa, that’s so lovely to hear, I’m glad you enjoyed it. Adding thyme sounds delicious 🙂
Hi Emily, I couldn’t find how to Comment so I’m replying to a post!
What specific quantity is a Serving Size for this recipe?
I am trying this for the 1st time for a dinner party for 10. I would like to add meat to this sauce. Do you have a version of this recipe with meat and or instructions for what and how?
I’ve already purchased the Mutti tomatoes and am looking forward to tasting them.
Thanks for your help!
Hi Terri, by adding meat do you mean a ragu? We have our classic beef ragu or Ragu alla Bolognese (you’ll need to double the beef ragu and triple the Bolognese for 10 people). We also have chicken alla sorrentina which is chicken in a tomato sauce (I’d double it. This tomato sauce just uses 1 400g (15oz) can of tomatoes which after reduced would serve 4 with pasta so I’d triple the sauce to serve 10 even if you’re not adding pasta. Hope this helps!
Please clarify one garlic clove. In the photograph it appears you use more than a clove, possibly a head. Thank you in advance.
Hi Glenn, it’s just one clove that’s used but you can add more if you prefer 🙂
reading this now…sounds great!!But where can I get Cirio ? I live in Buffalo NY. Amazon, has but $$$$.
You can also use Mutti or I believe Cento tomatoes in the US are a reliable brand 🙂
I didn’t like the ad for one make of tomatoes so will look elsewhere
Sorry if it sounded like an ad, it’s not I just want people to buy good quality and taste the difference. Mutti and Cirio are the two brands I use and love.
I just came across your site & cant THANK U ENOUGH! Appreciate it VERY MUCH! I just felt the NEED to also let you know that you did NOT make it sound like an ad. What you made it sound like was EXACTLY what you wanted, trying to educate people on GOOD, QUALITY ingredients makes a HUGE DIFFERENCE!! I’d like to THANK U again, for the 2 different brands of tomatos you SUGGESTED bc sometimes i get sick of the ones we have in the U.S! LOL!
Thank you & its very much appreciated!
Thank you, Michelle, that’s so nice of you! Hope you enjoy our recipes 🙂
Yes, it is important for everyone to know that using the best quality tomato is extremely crucial in Italian cuisine. I did not take it as an ad rather as an advice. These two are indeed two of the best tinned tomatoes in the market. Thank you for your advice!
Anyone who cooks tomato recipes will know that Mutti tinned tomato’s are fantastic and all the writer is doing is telling you that. Go ahead and buy some cheap unbranded tomato’s and taste the difference!