Classic tomato sauce, or "sugo di pomodoro," became a staple in Italian cooking in the 18th century after tomatoes were introduced from the New World. It embodies the Italian philosophy of simple, high‑quality ingredients and is the foundation for countless regional dishes.

In Naples, the sauce is often cooked quickly with garlic and fresh basil, while in the north, it may include butter and herbs like oregano. Southern regions add a touch of chili or olives, but the core ingredients—ripe tomatoes, olive oil, garlic, and basil—remain consistent.

It is traditionally tossed with al dente pasta such as spaghetti or linguine, spooned over gnocchi, or used as a base for pizza. In many households, a small spoonful is also served alongside meat or fish dishes.

Tomato sauce is a everyday staple, but it shines during family gatherings, Sunday lunches, and festive meals like Christmas Eve "Feast of the Seven Fishes" where pasta dishes feature prominently.

Authentic ingredients include ripe fresh tomatoes, extra‑virgin olive oil, garlic, onion or shallots, fresh basil, and sea salt. Acceptable substitutes are high‑quality canned whole peeled tomatoes, vegetable oil, and dried basil when fresh is unavailable.

Common mistakes include overcooking the garlic until it burns, using low‑quality tomatoes that lack sweetness, and simmering the sauce uncovered for too long, which can make it overly thick or caramelized. Follow the low‑heat, covered simmer to retain fresh flavor.

Low heat with a lid gently steams the tomatoes, preserving their bright flavor and preventing the sauce from scorching. The lid traps moisture, ensuring the sauce stays saucy rather than drying out.

Yes, the sauce improves after a few hours or overnight. Cool it quickly, then refrigerate in an airtight container for up to five days or freeze in portion‑size bags for up to three months.

The YouTube channel Chef Marco NYC specializes in straightforward, home‑cooked Italian and Mediterranean recipes with a focus on fresh ingredients and technique tips for everyday cooks in the city.

Chef Marco NYC emphasizes quick, no‑fuss methods using ingredients readily available in New York supermarkets, while still honoring traditional flavors. He often includes urban‑friendly shortcuts without compromising authenticity.