In Italian cooking, sugo is about complexity of flavor, not complexity of preparation. It’s about tomatoes, time, and trust in simplicity. This is a foundational sauce, one I return to again and again—whether it’s anchoring a plate of pasta or forming the base of a well-made pizza.
This is the sauce that changed my default. Once I realized how little it required—and how much it delivered—I stopped reaching for jars and started keeping this on rotation instead.
Simple Italian Tomato Sauce with Fresh Basil
This is the version I come back to—simple enough to memorize, versatile enough to live in my kitchen year-round.
Ingredients
- 1 28 oz (can) San Marzano Style whole peeled Italian tomatoes I love Delallo brand.
- 1/4 cup extra virgin olive oil
- 3 – 4 cloves garlic sliced
- 1 tsp kosher salt
- 6 basil leaves, torn
Instructions
- Prepare the tomatoes: Pour the canned whole tomatoes and their juices into a bowl. Crush them by hand for a rustic texture, or pulse briefly in a food processor for a smoother sauce.
- Sauté the garlic: In a medium saucepan or skillet, heat the extra virgin olive oil over medium-low heat. Add the garlic and cook for about 30-60 seconds until fragrant, being careful not to let it brown or burn, which can make it bitter.
- Simmer the sauce: Add the crushed tomatoes and their juices to the pan. Season with salt and stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low.
- Cook down: Let the sauce simmer, uncovered, for 20 to 40 minutes, stirring occasionally, until it has thickened and the flavors have melded.
- Finish with basil: Remove the pan from the heat. Stir in the fresh, torn basil leaves. If you used whole garlic cloves, remove and discard them at this point.
- Adjust seasoning: Taste the sauce and add more salt if needed.
- The sauce is ready to be used immediately with pasta, as a pizza sauce, or stored for later use.
Kendra Trammel is a writer and brand steward exploring nourishment, gathering, and the rituals that make everyday life feel intentional.