How to Make the Best Italian Tomato Pasta Sauce Recipe Ever

Ingredients

• 2.5 kilograms Italian Peeled Tomatoes (canned, no added sugar, preferably San Marzano or other sweet Italian peeled tomatoes)
• 1 piece Carrot (medium, skin left on, well washed)
• 1 stalk Celery (fresh, washed)
• 0.5 medium onion Onion (peeled, roughly chopped)
• 1 bunch Fresh Basil (whole leaves, washed, not chopped until the end)
• 10 tablespoons Extra Virgin Olive Oil (good quality, extra virgin)
• to taste to taste Sea Salt (coarse sea salt, ground)
• to taste to taste Black Pepper (freshly ground)

Instructions

1. Blend the canned tomatoes

   Open the 2.5 kg can of Italian peeled tomatoes and, using a blender, pulse briefly to break them up into a coarse puree. No need for a completely smooth texture.

   Time: PT5M

2. Prepare the sofrito vegetables

   Roughly chop the carrot (skin on), celery stalk, and half a medium onion. Place them in the blender with 7‑8 Tbsp olive oil and a splash of water, then blend until a smooth, creamy puree forms.

   Time: PT5M

3. Cook the sofrito

   Heat the heavy‑bottomed pot over medium‑low heat. Add 2 Tbsp olive oil, then stir in the creamy sofrito. Cover the pot and let it cook gently for about 10 minutes, stirring once halfway through. If it looks dry, add a splash of water.

   Time: PT10M

   Temperature: low‑medium

4. Add the tomatoes and simmer

   Pour the blended tomatoes into the pot with the sofrito. Stir well to combine. Reduce heat to low, keep the lid on, and let the sauce simmer for 1 hour, stirring every 10‑20 minutes. If a thin layer of liquid forms on top, gently stir it back in.

   Time: PT1H

   Temperature: low

5. Season and finish with basil

   After the hour, taste the sauce and season with sea salt and freshly ground black pepper. Tear the fresh basil leaves by hand and stir them in, allowing the aroma to infuse for another 5 minutes.

   Time: PT5M

   Temperature: low

6. Test thickness and serve

   Remove the pot from heat. Perform the plate test: pour a spoonful onto a white plate; it should hold its shape without running. If too thin, return to low heat for a few minutes. Serve immediately with pasta or store.

   Time: PT2M

7. Store leftovers

   Transfer any leftover sauce to an airtight container. Refrigerate up to 10 days or freeze in portion‑sized bags for up to 3 months.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

10 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Italian Peeled Tomatoes: crushed tomatoes, whole peeled tomatoes
• Instead of Carrot: parsnip
• Instead of Celery: fennel stalk
• Instead of Onion: shallot
• Instead of Fresh Basil: dried basil (reduced flavor)
• Instead of Extra Virgin Olive Oil: light olive oil, vegetable oil (less flavor)
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Heavy‑Bottomed Pot
• Blender
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Ladle or Wooden Spoon

Critical Steps — Do Not Skip

• Blending the carrot‑celery‑onion sofrito to a smooth cream
• Cooking the sofrito gently covered for 10 minutes
• Long, low simmer of tomatoes and sofrito for 1 hour
• Adding fresh basil at the end to preserve its aroma

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for the deepest sweetness.
• Keep the heat low; a gentle simmer extracts flavor without caramelizing the sugars.
• A splash of water during sofrito cooking prevents scorching and keeps the texture silky.

Troubleshooting

Storage

Refrigerator: Up to 10 days in an airtight container

Freezer: Up to 3 months in freezer‑safe bags or containers

Room temperature: Not recommended; sauce should be refrigerated after cooling

Make-Ahead Tips

• The sauce improves in flavor after an overnight rest; reheat gently before serving.
• Freeze in single‑serve portions for quick weeknight meals.

Frequently Asked Questions