Authentic Italian Tomato Sauce – Salsa Pizzaiola – is the best sauce for pasta, pizza and gratins! It’s frugal, freezes well & is easily made from scratch! And of course, super tasty! With recipe to print out. –
The simple things are always the best. When it comes to food there is nothing better for pasta than this classic Italian Tomato sauce, the Salsa Pizzaiola, the tomato sauce for anything.
As a child, spaghetti with tomato sauce was one of my favorite dishes and we often had it in summer time. I still love the smell of tomatoes and herbs that fill the house while the salsa is boiling.
You can make Italian Tomato Sauce easily at home with this salsa pizzaiola recipe, it freezes well and it is soo delicious! Let’s make salsa pizzaiola, this all-time favorite, right now!
And there is more: For some variation learn how to turn the plain tomato sauce into creamy pasta mozzarella or pasta al forno below.
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The Best Italian Tomato Sauce: Salsa Pizzaiola
I love pasta, especially Spaghetti and this fruity-spicey tomato sauce is the right sauce to go with it. This is why I always cook spaghetti, too, when I make a batch of salsa pizzaiola from scratch.
Once this traditional Italian tomato sauce is thick and aromatic, I treat myself to a large portion of spaghetti with tomato sauce and parmesan. hmm…
I usually double the amounts of ingredients and then freeze the tomato sauce, one cup per bag. That way I have a tasty sauce to go with a quick pasta dish, for spaghetti with meatballs or on a homemade pizza.
How to make Salsa Pizzaiola from scratch – Ingredients
Of course, you will need tomatoes. But most of the time you will not find fresh tomatoes that are suitable and aromatic. Canned tomatoes are perfect for cooking because they are always ripe and tasty. They are one of the rare canned foods that are used by gourmet chefs, too. If you want, you can use fresh tomatoes but make sure they are really, really ripe and full of flavor. Peel them before use.
- 600 g canned, peeled tomatoes
- 2 onions
- 2 garlic cloves
- 3 Tbsp olive oil
- 10 Tbsp tomato paste
- 1 Tsp dried oregano
- 1 Tbsp fresh, chopped basil
- 1 bay leaf
- 1 Tbsp sugar
- 1 Tsp salt
- Black pepper
Salsa Pizzaiola Recipe Instructions
Peel and chop onions and garlic. Drain the tomatoes, catching the juice. Roughly chop the tomatoes and remove rests of skin.
Heat up a large pot and add the olive oil. Then put in the onions and saute until they glisten. Add the garlic and roast it with the onions another 3 minutes.
Put in the tomato paste and stir. Add the sugar and mix. Then add the tomatoes, the juice and everything else. Bring to boil and then lower the heat.
Let the sauce simmer for about an hour until it becomes thick. I know that seems long but be patient and give the tomato sauce some time to thicken and develop a rich aromatic taste.
Take out the bay leaf and season to taste once the sauce has thickened.
For freezing, let the salsa pizzaiola cool down and pack in portions. It stays fresh about four months in the freezer.
You can serve this classic Italian tomato sauce with any kind of pasta, use it on pizza or for casseroles.
Variation 1: Creamy Mozzarella Pasta
If you want a tasty variation to impress guests, add half a cup liquid whipping cream, halved cherry tomatoes and mozzarella (cut into cubes). I add the mozzarella when the sauce has cooled a bit and gently stir it in. That way the cheese stays chunky which I like! Serve with fresh basil.
Variation 2: Pasta al forno with Italian Tomato Sauce
For a casserole, mix this Italian Tomato Sauce with cooked pasta, then put it in an oven-proof dish and cover with grated cheese (e.g. Gruyere or Gouda). Voilá, pasta al forno. Add tuna, sweet corn or jalapenos, if you like. Great to prepare ahead, too! Put in the oven (350°F) when your guests arrive. Get it out after about 15 minutes or when the cheese is melted and browned.
Enjoy! You will never get bored by this versatile Italian Tomato Sauce. How do you like it best?
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Print the recipe right here
Classic Italian Salsa Pizzaiola
Ingredients
- 600 g canned, peeled tomatoes
- 2 onions
- 2 garlic cloves
- 3 Tbsp olive oil
- 10 Tbsp tomato paste
- 1 Tsp dried oregano
- 1 Tbsp fresh basil, chopped
- 1 bay leaf
- 1 Tbsp sugar
- 1 Tsp salt
- Black pepper
Instructions
- Peel and chop onions and garlic. Drain the tomatoes, catching the juice. Roughly chop the tomatoes and remove rests of skin.
- Heat up a large pot and add the olive oil. Then put in the onions and saute until they glisten. Add the garlic and roast it with the onions another 3 minutes.
- Put in the tomato paste and stir. Add the sugar and mix. Then add the tomatoes, the juice and everything else. Bring to boil and then lower the heat.
- Let the sauce simmer for about an hour until it becomes thick. Take out the bay leaf and season to taste.
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