Bring the taste of Italy straight into your kitchen with this authentic Italian tomato sauce. Made from fresh, ripe tomatoes, a pinch of salt, and aromatic basil, this sauce is the perfect base for pasta, pizza, or any Italian-inspired dish. Quick to make, naturally flavorful, and free of preservatives, this homemade tomato sauce will elevate your meals and keep you coming back for more.
Why Everyone Will Love This Recipe
- Fresh and vibrant flavor from ripe, natural tomatoes
- Simple and quick: just 3 main ingredients
- Versatile: Use it for pasta, pizza, lasagna, or as a base for other sauces
- Healthy and natural: No added preservatives or sugar
- Easy to store or freeze: Perfect for meal prep
What Is Authentic Italian Tomato Sauce?
Authentic Italian tomato sauce, also known as passata di pomodoro, is a smooth, flavorful sauce made by cooking fresh tomatoes until tender and then pureeing them. Traditionally, it’s lightly seasoned with salt and basil, allowing the natural tomato flavor to shine. This versatile sauce is foundational in Italian cuisine and forms the basis of countless dishes from spaghetti to pizza.
Pro Tips for Success
- Use ripe, fresh tomatoes: The sweeter and juicier, the better the sauce.
- Remove excess seeds and water: Squeeze gently to prevent a watery sauce.
- Cook slowly over low heat: Concentrates the natural sweetness without burning.
- Use a food mill: Ensures a silky, smooth texture.
- Sterilize jars for storage: Keeps the sauce fresh for longer and safe to store.
Frequently Asked Questions
Can I use canned tomatoes?
Yes, but fresh tomatoes will give the sauce the most authentic taste and vibrant color.
How long does it last in the fridge?
Stored in a sterilized, airtight container, it lasts 5–7 days in the refrigerator.
Can I freeze this sauce?
Absolutely! Freeze in airtight containers for up to 3 months for quick meal prep.
Can I add other herbs?
Yes, oregano, thyme, or parsley complement the basil nicely, but basil keeps it classic Italian.
Can I make it spicy?
Add a pinch of chili flakes while cooking for a subtle kick.
How to Store
If you plan to use your homemade passata immediately, store it in a clean, airtight jar or bottle in the refrigerator. Properly cooled and sealed, it will stay fresh for 3–5 days, allowing you to enjoy it on pasta, pizza, or as a base for sauces without worrying about spoilage.
For long-term storage of several months, pasteurization is essential. Start by using sterilized bottles or jars to prevent contamination. Pour the hot tomato sauce into the bottles, leaving about 1/2 inch of headspace, wipe the rims, and seal tightly. Wrap the bottles in a clean kitchen cloth and simmer in water for about 40 minutes, ensuring the water covers the jars completely. After cooling, check the vacuum seal: press the center of each lid—if it doesn’t make a “click-clack” sound, the seal is secure. Store the sealed bottles in a cool, dark pantry away from sunlight; properly pasteurized passata can last up to 12 months.
Additional tips: Label jars with the preparation date, use ripe tomatoes for optimal flavor, and optionally add fresh basil leaves before sealing for extra aroma. For U.S. viewers, always follow safe home canning practices: U.S. Department of Health – Home Canning Safety.
How to Freeze
Freeze the tomato sauce in airtight containers or ice cube trays for up to 3 months. Thaw in the fridge overnight before use. Stir well before adding to pasta or other dishes.
Ingredients
How to Make Authentic Italian Tomato Sauce
Wash the tomatoes, remove stems, and cut in half. Lightly squeeze to remove seeds and excess water.
Wash the tomatoes, remove stems, and cut in half. Lightly squeeze to remove seeds and excess water.
Place the tomatoes in a pot and cook over low heat for 30 minutes, stirring occasionally. Add salt once the tomatoes have softened.
Place the tomatoes in a pot and cook over low heat for 30 minutes, stirring occasionally. Add salt once the tomatoes have softened.
Pass the cooked tomatoes through a food mill for a smooth, silky texture.
Pass the cooked tomatoes through a food mill for a smooth, silky texture.
This is the consistency you should achieve.
This is the consistency you should achieve.
Pour the sauce into sterilized jars or bottles, add a few fresh basil leaves, and seal tightly.
Pour the sauce into sterilized jars or bottles, add a few fresh basil leaves, and seal tightly.
Use immediately, refrigerate, or freeze for later use.
Use immediately, refrigerate, or freeze for later use.
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