Here’s a traditional, simple, and soul-satisfying recipe for Nonna’s Fresh Tomato Sauce — just like an Italian grandmother would make with love and ripe summer tomatoes. 🍅💛
🍝 Nonna’s Fresh Tomato Sauce (Sugo di Pomodoro Fresco)
🕒 Time: 15 min prep + 45–60 min simmer | 🍅 Yields: ~5 cups sauce
🥘 Ingredients:
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3–4 lbs ripe fresh tomatoes (Roma/plum or San Marzano preferred)
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2–3 tbsp extra virgin olive oil
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1 small yellow onion, finely chopped
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3–4 cloves garlic, minced or thinly sliced
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Handful of fresh basil leaves
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Salt, to taste
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Pinch of sugar (optional, if tomatoes are too acidic)
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Cracked black pepper (optional)
🔪 Optional: Blanch and peel tomatoes (for a smoother sauce)
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Score a small “X” on the bottom of each tomato.
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Boil for 30 seconds, then transfer to an ice bath.
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Peel skins and discard. Roughly chop or crush tomatoes.
👩🍳 Instructions:
1. Sauté aromatics:
In a large saucepan, heat olive oil over medium heat. Add onion and cook until soft and translucent (5–7 min). Add garlic and cook for another 1–2 minutes until fragrant — don’t let it brown.
2. Add tomatoes:
Add chopped/peeled tomatoes (or crushed by hand if rustic). Stir well. Bring to a gentle boil, then lower heat to a simmer.
3. Simmer slow and low:
Let the sauce simmer uncovered for 45–60 minutes, stirring occasionally. Break down tomatoes as they cook. Add a pinch of sugar if it tastes too acidic. Salt to taste.
4. Add basil:
In the final 10 minutes, stir in fresh basil leaves (whole or torn). Simmer until wilted and fragrant.
5. Blend (optional):
For a smooth sauce, use an immersion blender or let cool slightly and blend in batches. Or leave it rustic — just like Nonna did.
🍽️ Serve With:
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Pasta (spaghetti, penne, gnocchi)
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Meatballs or eggplant parm
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Homemade pizza
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Toasted sourdough or focaccia
🧊 Storage:
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Keeps in the fridge for up to 5 days
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Freezes beautifully for up to 3 months