Quick Tomato Sauce (Sugo Di Pomodoro Crudo) Recipe
This Quick Tomato Sauce (Sugo Di Pomodoro Crudo) is a fresh and simple Italian sauce made from ripe San Marzano tomatoes, olive oil, garlic, basil, and sea salt. It captures the vibrant flavors of fresh tomatoes with minimal cooking, making it perfect for a speedy meal that pairs wonderfully with pasta or toasted bread.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tomato Sauce
- 4 ripe San Marzano tomatoes
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 2 handfuls of fresh basil
- 1 garlic clove, peeled
Instructions
- Blanch the tomatoes: Score an “X” at the bottom of each tomato and place them in boiling water for 1 minute until the skins start to crack.
- Peel the tomatoes: Remove the tomatoes from the boiling water and once cool enough to handle, peel off the skins with your fingers.
- Blend the tomatoes: Use a vegetable chopper or immersion blender to puree the peeled tomatoes into a smooth sauce.
- Combine ingredients: Mix the tomato puree with the extra-virgin olive oil, sea salt, fresh basil leaves, and peeled garlic clove. Allow the mixture to infuse for 5 to 10 minutes so the flavors meld.
- Serve with pasta: Toss your drained al dente pasta in a pan with the tomato sauce and cook together for 3 to 4 minutes to marry the flavors.
- Serve with bread: Alternatively, dip toasted bread directly into the fresh tomato sauce for a delicious snack or appetizer.
Notes
- Prefer San Marzano tomatoes for their sweet, low-acid flavor which is ideal for sauce.
- No need for an ice bath after blanching; cooling until safe to handle is sufficient.
- Infusing the sauce with garlic and basil adds freshness and depth of flavor without heavy cooking.
- Can be served warm with pasta or cold as a dip with bread.
- Adjust salt to taste depending on the saltiness of the olive oil.
