Traditional Italian Recipe for Sugo al Pomodoro (Tomato Sauce)

Ingredients (for 4 people):

• 1 kg of San Marzano tomatoes (or well-ripened tomatoes)

• 3 tablespoons of extra virgin olive oil

• 1 onion (optional, depending on the region)

• 2 garlic cloves (chopped or whole)

• A few fresh basil leaves

• Salt (to taste)

• Sugar (optional, depending on the acidity of the tomatoes)

Preparation:

1. Prepare the tomatoes:

   • Immerse the tomatoes in boiling water for 1 to 2 minutes, then transfer them to cold water. This will make peeling them easier. After peeling, chop them into pieces and remove the seeds.

2. Sauté the garlic and onion:

   • In a large pan, heat the olive oil over medium heat. Add the whole or chopped garlic cloves. Some versions of the recipe recommend sautéing the garlic and onion (finely chopped) in the oil until golden, but others prefer a purer sauce with just garlic.

   • If using onion, cook it until it becomes translucent, but not too golden, to avoid bitterness.

3. Add the tomatoes:

   • Add the tomatoes to the pan with the garlic and onion. Stir well to mix.

   • Let the sauce simmer over medium-low heat for about 30 minutes, stirring occasionally to allow the sauce to reduce and thicken.

4. Season:

   • Add a pinch of salt, and if the sauce is too acidic, add a little sugar (just a small amount, to balance the flavors). Sugar is not always necessary, but it can be useful depending on the tomatoes used.

   • During cooking, stir in a few fresh basil leaves. Some prefer to add them at the end to preserve their fresh aroma, while others incorporate them during cooking for a more subtle flavor.

5. Taste and adjust:

   • Taste the sauce and adjust the seasoning (salt, basil, sugar). The sauce should have a nice consistency, not too liquid and not too thick.

   • Let it simmer for a few more minutes to blend all the flavors.

   • Your tomato sauce is ready!

Additional tips:

• Some Italian chefs also add a small amount of butter at the end of cooking to make the sauce smoother and more flavorful.

Regional variations:

• In Southern Italy (mainly in Campania, where San Marzano tomatoes are grown), the tomato sauce is often prepared very simply, with few additional seasonings, to highlight the natural flavor of the tomato.

• In Northern Italy, you may sometimes find tomato sauces enriched with vegetables like celery or carrots.

This is a very simple recipe that can be adapted in various ways depending on regions and personal preferences.