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Tomato Sauce (Salsa di Pomodoro)


Creamy, spicy, and delish!

Lots of tomatoes as summer draws to a close, stocking the freezer. Good with canned tomatoes as well.

Recipe from THE IL FORNAIO Pasta Deck

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Rate this recipe 4.8/5 (6 Votes)


  • 2 pounds tomatoes or one 28 ounce can of whole tomatoes with juice
  • 3 TBS olive oil
  • 1/3 onion, diced
  • 2 cloves garlic, smashed
  • 1/2 dried peperocino (we used crushed red pepper flakes)
  • 6 basil leaves, torn into small pieces
  • 2 TBS chopped oregano
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper


Servings 2
Preparation time 10mins
Cooking time 30mins


Step 1

Heat the olive oil in medium saucepan over med-high heat. Add the onion, garlic, and pepper flakes. Cook unto the onion is tender, 3-5 minutes (Heck could just put that over spaghetti and eat this!) Add the tomatoes, basil, oregano, salt, and pepper. Bring to boil, reduce to simmer, and cook uncovered for 30 minutes. Remove from heat and puree in food mill, food processor, or with stick blender.

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