Best ever tomato sauce

Jump to recipe

Tomato sauce is one of the pillars of the traditional Italian cuisine and still one of the most used ingredient in an everyday cooking. This is not just tomatoes in can (a preserve), but tomatoes smashed and cooked with other ingredients.

We use it for seasoning any kind of pasta, as base for other pasta sauces (tuna sauce, olive sauce, arrabbiata sauce, vegetable sauce etc…), as liquid ingredient for stewed dishes or to lay on a pizza pasta before adding all the ingredients you can imagine.

A good tomato sauce, therefore, is essential for a good result cooking an Italian dish.

On the shelves of the market there is a huge variety of tomato sauces, some of them in case of emergency are not that bad, but an homemade tomato sauce will indeed make the difference and the one I suggest today is very quick, easy and tasty. I use to double the doses of the recipe and to keep half of the sauce in jars in my freezer, nice and ready.

The characteristic of this sauce is that three different kinds of tomatoes are blended together to give a 360° taste of tomato and some of them do not cook in order to keep the characteristic freshness.

salsa di pomodoro
salsa di pomodoro
Recipe not found
salsa di pomodoro e basilico

Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

Discover my cookbook

Book an on-line
cooking class

Join my cooking
course on-demand

You may also like

Brandacujun – Potatoes, cod and evo oil magic

Brandacujun – Potatoes, cod and evo oil magic

Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin olive oil is generally used as a condiment or as a base for fried foods. However, there...

read more
Cheese focaccette from Megli

Cheese focaccette from Megli

Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers of  dough, stuffed with creamy melting  cheese (crescenza). For us Genoese, cheese fritters  represent the delicious...

read more

Join me on my food journeys