Basic Southern Tomato Sauce
Submitted by papa
Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 min“Southern Italian” here means southern Italy — Campania, Sicily, Calabria, where the tomato sauce philosophy is: less is more. Five ingredients. Thirty minutes. A sauce that tastes like the tomatoes actually matter.
The technique is worth understanding. Garlic goes in first, simmered in olive oil until lightly golden, then pressed against the pan and removed. That step infuses the oil with garlic flavor without leaving chunks that would overpower. The tomatoes land in that flavored oil over medium-high heat and cook just 10 minutes: enough to thicken slightly, not enough to lose brightness.
Chopping the tomatoes on a plate rather than a cutting board is the small move that makes a difference. You catch all the juices, and those juices go into the pan. Nothing gets left behind.
The directions suggest adding peperoncino (red pepper flakes) if you want heat. Start with a pinch and taste as you go.
Chef Tips
- Use canned San Marzano Roma tomatoes if possible — the flavor difference is real
- Don’t rush the garlic-infusing step; pale golden is perfect, dark brown turns bitter
- Salt at the end only, and taste first — canned tomatoes vary in sodium content
- This sauce holds well refrigerated for 4 days, or freeze it in portions for later
Variations
- Add a small handful of fresh basil instead of parsley for a sweeter finish
- Stir in a pinch of red pepper flakes for a fra diavolo style kick
Ingredients
Directions
This is a typical southern Italian sauce. If you like it spicier, add peperoncino (red pepper flakes).
Coarsely chop the tomatoes on a plate, saving the liquid they release.
Halve the garlic clove. Heat the olive oil in a broad sauté pan and simmer the garlic in it until lightly golden, then press the pieces against the pan and remove them. Raise heat to medium-high and add the chopped tomatoesand their juices from the plate. Simmer, stirring occasionally, for 10 minutes, until the sauce is lightly thickened. Add the chopped parsley and ¼ teaspoon salt, stir all together once, then remove the sauce from the heat.
Makes 2½ Cups
Comments
