Salsa di Pomodoro Fatta in Casa | Homemade Tomato Sauce

Sugo di Pomodoro, Homemade Tomato Sauce, is the foundation for so many different recipes. You can add a can of drained tuna and a few capers to create a quick and sublime fish-based sauce. I steam mussels in this classic sauce to make Mussels Affogato. Use it as pizza sauce. The ideas are endless, which is why  I triple this recipe, so I have plenty on hand when needed.

Receipt Date: August 9, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 28-ounce can of Imported Italian Tomatoes, crushed

1 Large Shallot chopped finely

2 Garlic Cloves, minced

2-3 tablespoons EVOO, depending on the size of your pan

Splash of White Wine

1 Dado Cube

Pinch of Sea Salt

Pinch of Pepper


In a large saucepan, over medium heat, add the EVOO, onions, and garlic.
Cook until onions are translucent. About 5 minutes.
Add the tomatoes, a splash of wine, and the dado cube, stirring to incorporate all the ingredients.
Simmer for 30 minutes, stirring often.
Sauce may be refrigerated for up to 2 days, or stored in the freezer for up to 2 months. I like to store my sauce in a freezer bag. I always add the date I made it so I am sure to use it up before it expires.

Additional Pairings

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