Tomatoes, onions, and basil come together to make the perfect Italian Pasta Sauce. Salsa di pomodoro alla napoletana or Neapolitan Sauce is as Italian as it gets!
The first historical mention of the classic tomato sauce was in Antonio Latini’s 17th-century cookbook called Lo Scalco alla Moderna or The Modern Steward.
Forming the basis for other Italian sauces, the classic Italian tomato sauce used for pizzas and pasta is made using basic ingredients such as tomatoes, onions, fresh basil, salt, and pepper. And of course olive oil!
The Pomodoro sauce that’s made in the region of Napoli is called the Napoli sauce, Neapolitan sauce, or Napolitana sauce. Using tomatoes minced fine, the Napoli sauce is made thicker than a marinara.
The Neapolitan sauce may also include garlic, chopped olives, cloves, bay leaf, oregano, thyme, or chopped mushrooms in it.
And although this classic Italian pasta sauce is traditionally made by simmering over a fire for hours, you can also eat it after just about 30 minutes of cooking.
There is no set way to make a classic tomato sauce. Every Italian has their own special version of the recipe. But if you’re wondering “how to make tomato sauce” at home, read on for the recipe!
Recipe Pointers For Classic Italian Pasta Sauce Recipe
- Do not use tinned tomatoes for this sauce.
- Add crushed peppercorns for more flavor.
- Add a spoon or two of balsamic vinegar to the sauce to make it tangier.
- If the sauce is too acidic, add a teaspoon of sugar.
- Add the Italian classic tomato sauce to pasta, pizza, lasagna, or use it as a base sauce for cooking minced beef.
- Top with chopped fresh basil.
- 5 tomatoes (chopped)
- Half an onion (finely chopped)
- 7 leaves of fresh basil
- 1 tablespoon of sugar
- 2 tablespoons of oil
- Fry the onion until soften, then add the chopped tomatoes along with a few basil leaves and sugar. Cook for about 30 minutes under cover mixing it from time to time.
- Remove from heat and blend it in a blender or food processor.
- Add salt, pepper and remaining basil and cook for an additional 20 minutes under the cover.