Uncle Larry Adventures

Italian Classics · Campania

More italian sauce recipes

Sugo di Pomodoro

Basic Italian tomato sauce: canned San Marzano-style tomatoes simmered with garlic, olive oil and basil into a clean, bright sugo.

Sugo di Pomodoro

The house tomato sauce

Pot of Italian tomato sauce simmering with basil and a wooden spoon

The short version

Basic Italian tomato sauce: canned San Marzano-style tomatoes simmered with garlic, olive oil and basil into a clean, bright sugo.

Prep
5 min
Cook
25 min
Total
30 min
Serves
4 cups

Ingredients

  • 2 28-oz cans whole peeled tomatoes
  • 4 garlic cloves, smashed
  • ⅓ cup extra-virgin olive oil
  • 1 bunch basil
  • Salt and a pinch of sugar if needed

Instructions

  1. 01

    Crush by hand. Crush the tomatoes in a bowl with your hands. A blender aerates them and turns them orange.

  2. 02

    Infuse the oil. Warm the garlic in olive oil until it perfumes, without browning.

  3. 03

    Simmer. Add tomatoes and salt and simmer 20–25 minutes until the oil separates at the edges.

  4. 04

    Basil last. Stir in basil off the heat and pull the garlic out if you like it mild.

Larry’s rule: If it tastes sharp, it needs more time, not more sugar. Give it another ten minutes first.

Nutrition (estimated, per serving)

Serving
1 serving (about 250 g)
Calories
250 calories
Protein
3 g
Carbs
14 g
Fat
22 g
Saturated fat
3 g
Fibre
4 g
Sugar
8 g
Sodium
450 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/sugo-di-pomodoro).

Before you cook

What to know about Sugo di Pomodoro

What it is

Sugo di Pomodoro is a sauce recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 4 cups in 30 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: crush by hand, then infuse the oil, then simmer. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 28-oz cans whole peeled tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • 4 garlic cloves, smashed — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ⅓ cup extra-virgin olive oil — builds the savory foundation and carries flavor through the dish.
  • 1 bunch basil — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat slowly, loosening only as needed before combining with the finished dish.

What to serve with it

  • Toss with the pasta shape named in the recipe, using pasta water to bind.
  • Use as a base only where its texture and seasoning fit the finished dish.

Larry’s why

Why the sear is not optional

The deep flavour in a braise is built before any liquid goes in. Dry the meat, get the pan properly hot, and leave the pieces alone until they release on their own. Those browned bits on the bottom of the pot dissolve into the sauce and become the whole dish.

Larry’s rule: Dry meat, hot pan, no crowding.

More questions Larry gets asked →

Questions Larry gets asked

How long does sugo di pomodoro take to make?
About 30 min start to finish — roughly 5 min of prep and 25 min of cooking. That yields 4 cups.
What do you need to make sugo di pomodoro?
5 ingredients, starting with 2 28-oz cans whole peeled tomatoes, 4 garlic cloves, smashed, ⅓ cup extra-virgin olive oil. The full list with quantities is on this page.
How do you start sugo di pomodoro?
Crush by hand: Crush the tomatoes in a bowl with your hands. A blender aerates them and turns them orange.
How do you know when sugo di pomodoro is done?
Basil last. Stir in basil off the heat and pull the garlic out if you like it mild.
What is the most common mistake with sugo di pomodoro?
If it tastes sharp, it needs more time, not more sugar. Give it another ten minutes first.
Can you make sugo di pomodoro ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a sauce that reheats well.

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Quick answer

Is sausage and peppers gluten-free?

The dish itself is gluten-free — sausage, peppers, onions, olive oil. The risk is in the sausage itself, since some brands use breadcrumb or wheat-based fillers, and in the roll. Buy links labeled gluten-free and serve over polenta, rice or a certified gluten-free roll.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.