Sugo di Pomodoro (Authentic Italian Tomato Sauce) Recipe

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Cook Time: 25 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, halved
• 2 (14 ounce) cans passata (crushed tomatoes)
• cup fresh basil, torn in half
• Salt to taste

Directions

Step 1: Gather all ingredients.

Step 2: Heat olive oil in a saucepan over low heat.

Step 3: Add chopped onion and halved garlic cloves. Cook and stir until the onion becomes soft and translucent, about 5 minutes.

Step 4: Add the passata (crushed tomatoes), basil leaves, and salt to the saucepan. Stir well to combine.

Step 5: Cover the saucepan and allow the sauce to simmer over medium heat, stirring occasionally. Continue simmering until the tomato sauce has thickened, about 20 minutes.

Step 6: Before serving, remove the garlic halves from the sauce.

Recipe Tips

• For a milder flavor, you can substitute the onion with 2 shallots.
• If you have the time, simmer the sauce for a longer period to deepen the flavors.

Nutrition Facts (per serving)

Calories	152
Total Fat	7g (9%)
Saturated Fat	1g (6%)
Sodium	304mg (13%)
Total Carbohydrate	21g (8%)
Dietary Fiber	5g (17%)
Total Sugars	2g
Protein	4g (8%)
Vitamin C	24mg (27%)
Calcium	91mg (7%)
Iron	3mg (16%)
Potassium	684mg (15%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

When it comes to Italian cuisine, there are few dishes as beloved as the humble sugo di pomodoro, or Italian tomato sauce. A perfect blend of ripe tomatoes, aromatic basil, and rich extra-virgin olive oil, this sauce is the foundation of many Italian meals, from pasta to pizza. Here we explore the history, regional variations, and cultural significance of this iconic sauce.

History of Sugo di Pomodoro

The origins of tomato sauce in Italy trace back to the early 16th century, when tomatoes were first brought to Europe from the Americas. Initially thought to be poisonous, tomatoes gradually gained popularity in Mediterranean cuisine, especially in Italy. By the 18th century, tomatoes had become a key ingredient in Italian cooking, particularly in the south, where the warm climate was ideal for growing them. The basic tomato sauce, or sugo di pomodoro, as we know it today, was refined over generations to become an essential component of Italian gastronomy.

Regional Variations

While sugo di pomodoro is ubiquitous across Italy, its preparation can vary by region. In southern Italy, especially in regions like Campania and Sicily, the sauce is often made with locally grown San Marzano tomatoes, known for their sweet flavor and low acidity. In contrast, northern Italy tends to favor a lighter, more delicate sauce, sometimes with the addition of butter or cream. In Tuscany, for instance, the sauce might be enriched with a splash of red wine or a pinch of rosemary. These regional differences reflect Italy's diverse agricultural heritage and culinary traditions.

How It Differs from Similar Dishes

Sugo di pomodoro is often confused with other tomato-based sauces, such as marinara or arrabbiata. However, what sets sugo di pomodoro apart is its simplicity. It is made with just a few ingredientsripe tomatoes, garlic, basil, and olive oilwithout the heavy seasoning or additions found in marinara or arrabbiata. While marinara might include onions, capers, or olives, and arrabbiata is spicier due to the inclusion of red chili flakes, sugo di pomodoro focuses on the pure, natural flavor of the tomatoes themselves.

Where It Is Typically Served

Sugo di pomodoro is incredibly versatile and can be paired with a wide range of Italian dishes. Most commonly, it is served with pasta, either as a main dish or a side. It is particularly popular with pasta types like spaghetti, rigatoni, and penne. The sauce can also be used as a topping for pizza, spread over dough before adding cheese and other toppings. Additionally, sugo di pomodoro serves as a base for other Italian specialties, such as gnocchi or eggplant parmigiana.

Interesting Facts

• In some parts of Italy, the tradition of making sugo di pomodoro is passed down through generations, with each family having its own "secret" recipe.
• Tomatoes were first introduced to Europe from the Americas in the 16th century, but it wasn't until the 18th century that they became a staple in Italian cooking.
• The San Marzano tomato, often used in sugo di pomodoro, is so prized that it has been granted Denominazione di Origine Protetta (DOP) status in Italy, which protects its authenticity and quality.
• Despite its simplicity, sugo di pomodoro is considered the "heart" of Italian cuisine, forming the base for many more complex sauces and dishes.

Conclusion

Sugo di pomodoro is not just a sauce; it's a symbol of Italy's rich culinary tradition. With its pure flavors and simple ingredients, it represents the essence of Italian cooking: fresh, local, and unpretentious. Whether youre using it for a classic pasta dish or spreading it on a pizza, this sauce is a timeless favorite that continues to bring the tastes of Italy into kitchens around the world.

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