Sugo di Pomodoro

One of the things I loved about living in Naples, Italy for two years was learning from the Italian chefs! These chefs could elevate any dish simply by using fresh ingredients and as few ingredients as possible. I have used organic canned tomatoes in this recipe for convenience, however, I also love my roasted version too. I simply bake up some fresh tomatoes, pulse them in my food processor, and then follow the steps below. I also like to use dried oregano and sometimes I leave it out. Anchovies work well with this sauce too – just toss in about three when you add in the garlic. They also give another depth of flavour.

Sugo di Pomodoro mise en place/ food prep

This is my go-to basic marinara sauce recipe we love generously putting on our homemade pizza, pasta, lasagne, zoodles, with white fish, even as a dip with my Everything Seed Crackers! We just love this sauce and its simplicity so much. Unlike store-bought sugar and industrialized vegetable and seed oil-laden sauces, this one contains honest, real, and whole ingredients that your brain and body will love.

Sugo di Pomodoro

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Recipe by Priscilla Soligo Course: Condiments, Sauces & Dressings


Prep time


Cooking time



Makes approx. 2½ Cups Marinara Sauce.


  • 800g 2 Cans Chopped tomatoes (nothing else added. I opt for organic.)

  • 56g 4 Tbsps Olive oil

  • 26g ½ Cup Fresh Basil, chopped including stems

  • 24g 4 Cloves Fresh garlic, peeled, minced

  • 2g ½ tsp Unrefined salt

  • Cracked black pepper to taste

  • Optional: 2 tsp Dried Oregano (optional)


  • On the stove on low heat in a pan, heat up the oil. Add in garlic and cook for 1 minute with the lid on while stirring occasionally. 
  • Add in the basil and continue to stir for one minute.
  • Add in the canned tomatoes. Cook on a low simmer for 10 minutes until the sauce thickens.
  • Once thickened, add in the salt and pepper and remove from the heat.


  • Storage: This sauce stores well in a sealed glass jar or container in the fridge for up to ten days.

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