Tomato sauce, or "sugo di pomodoro," became a staple of Italian cooking after the tomato was introduced from the New World in the 16th century. By the 19th century, slow‑cooked tomato sauces were central to regional dishes from Naples to Bologna, embodying the Italian values of simplicity, seasonality, and respect for fresh ingredients.

In Southern Italy, especially Naples, the sauce is often made with San Marzano tomatoes, garlic, and fresh basil, cooked quickly. In the North, you may find additions like butter, carrots, or pancetta, creating a richer "ragù" style. The basic "marinara" remains a simple blend of tomatoes, olive oil, garlic, and herbs.

In Campania, the sauce is typically tossed with al dente spaghetti or used as a base for pizza Napoletana. It is served hot, often finished with a drizzle of extra‑virgin olive oil and a sprinkling of Pecorino Romano, though the cheese is optional for vegans.

Tomato sauce is a year‑round staple, but it shines during family gatherings, Sunday lunches, and festive meals such as Christmas or Easter when large pots of pasta are shared. It also appears in regional festivals celebrating the tomato harvest, like the "Festa del Pomodoro" in Southern Italy.

This sauce uses freshly blanched and peeled tomatoes, a slow pan‑roast of onions for natural sweetness, and a white‑wine reduction that adds depth without artificial additives. The result is a bright, aromatic sauce free from preservatives, excess sodium, and added sugars common in commercial jars.

Common errors include over‑cooking the garlic (it burns and becomes bitter), not reducing the wine enough (leaving a harsh alcohol taste), and letting the sauce sit unattended, causing it to stick and scorch at the bottom. Also, adding too much salt early can mask the fresh tomato flavor.

Reducing the wine concentrates its acidity and fruity notes while evaporating the alcohol, which prevents a raw wine flavor and helps the sauce develop a balanced, nuanced taste. Adding wine un‑reduced would leave the sauce too sharp and watery.

Yes, the sauce can be prepared up to two days in advance. Cool it quickly, transfer to an airtight container, and refrigerate. For longer storage, freeze in portion‑size bags for up to two months; thaw in the refrigerator before reheating.

The sauce should be thick enough to coat the back of a spoon, with a deep ruby‑red color and a glossy sheen. The tomatoes will have broken down, but you should still see small bits of flesh for a rustic texture.

When the sauce has reduced by about one‑third, the liquid has evaporated, and the flavors have melded (you’ll notice a sweeter, less acidic taste), it is done. A quick taste test should reveal balanced seasoning and a velvety mouthfeel.

The YouTube channel COOKING WITH SHEREEN focuses on approachable home‑cooking tutorials, emphasizing fresh seasonal ingredients, clear step‑by‑step instructions, and practical tips for everyday cooks.

COOKING WITH SHEREEN blends traditional Italian techniques with a home‑cook perspective, often using readily available grocery‑store ingredients and simplifying classic methods (like blanching tomatoes) without sacrificing authentic flavor, whereas many other channels may rely on specialty items or more advanced equipment.