Skip to content

Sugo di pomodoro fresco – Homemade tomato sauce

Published on July 1, 2012 by Cara @ Due Spaghetti
This post may contain affiliate links. Please read our disclosure policy.

A pot of homemade tomato sauce with a sprig of basil in it, sitting on rustic boards.

We’re all packed for Italy. It didn’t take much – with this heat we simply don’t need to bring that many clothes. Our weather app showed 100°F/38°C in Rome today and 97°F/36°C tomorrow. It’s sizzling.

It doesn’t matter – we’re excited to go! We’ll take Due Spaghetti on the road, taking foto of the foods we eat, the places we visit, and the people we meet. From Stefano’s mom’s apartment, to our favorite places in Rome, on our road trip through northern Italy’s wine country, and concluding in the Cinque Terre, we’ll chronicle our travels and take note of our favorite finds. We’ll update Due Spaghetti as time permits, and tweet in between. Join us!  We’d love to read your comments, learn of your suggestions, and answer your questions.

It seemed appropriate to make a simple, fresh tomato and basil sauce for the final meal before we leave. Called sugo al pomodoro fresco in Italian, no canned tomatoes are needed. Instead, this sauce is made from ripe and flavorful summer tomatoes. Fresh and light, it is a perfect way to dress pasta.

Arrivederci!  Ci vediamo in Italia.

A bowl of basil and tomatoes on the vine.

A pot of homemade tomato sauce with a sprig of basil in it, sitting on rustic boards.

Sugo di pomodoro

Yield: 4-6 pasta servings

Called sugo di pomodoro fresco in Italian, there are no canned tomatoes needed for this tomato sauce. Instead, it is made from the fresh, flavorful, tomatoes of summer. Fresh and light, it's the perfect way to dress pasta.


  • 8-12 medium San Marzano or on-the-vine tomatoes
  • 1 bunch of fresh basil
  • 2 Tbsp extra-virgin olive oil
  • Salt


    Slice the tomatoes into quarters. Remove the cores and seeds, and place the tomatoes into a sauce pan. 

    Cover, and cook on medium-low head until they deconstruct, approximately 10-15 minutes.

    Pass the tomatoes through a food mill to remove the skin and any sinewy parts, and back into a saucepan.  

    Simmer over low heat with the olive oil for another 10-15 minutes. 

    Salt to taste, and add the basil during the final few minutes.

    Toss together with your pasta of choice cooked al dente, and serve with a grating of Parmigiano Reggiano.


You will need a food mill to make sugo al pomodoro fresco. Our favorite is made by Oxo, and can be found in most kitchenware stores.

Skip to Recipe