Italian Tomato Sauce Recipe (Sugo Al Pomodoro)

In a large saucepan or pot, medium heat, add olive oil and sauté onion for about 6 minutes, until translucent.

Add canned tomatoes. Cover and let simmer on low-medium heat (the sauce should bubble, but not boil) after 10 minutes of cooking crush the whole tomatoes with a wooden spoon to break them up. You can also use an immersion blender.

Cook for 20-25 minutes until the liquid reduces slightly. Stir occasionally during cooking.

Turn off the heat and add the basil to the sauce. Add salt and a bit of pepper to taste. If you notice any bitterness you may add a teaspoon of sugar. If you notice the sauce isn't as thick as you like it add a tablespoon of good quality pure tomato paste.

Store in the fridge or freezer and use as a sauce for pasta, polenta, gnocchi and more!