Tomato-based red sauces are a staple in every kitchen. From rich traditional flavors to quick everyday versions, these homemade recipes bring warmth, comfort, and a taste of classic cooking to your table.
Choose ripe, soft tomatoes. Cook them at high temperature to reduce excess liquid.
Traditional sauces can include garlic, leeks, or celery. These days, sauces are usually made without a roux (flour + fat), but if needed, use minimal fat and flour just to thicken at the end.
If you don’t have fresh tomatoes, replace them with 7–9 oz (200–250 g) canned or crushed tomatoes per person.
To thicken, you can use a sautéed onion base and optionally blend for a smoother texture.
Traditional Tomato Sauce
(Serves 3)
Ingredients:
- 2 medium yellow onions
- 3.3 lbs (1.5 kg) ripe tomatoes
- A few celery stalks
- 1 tsp sugar
For the roux (optional):
- 6 tbsp butter + 2 tbsp oil
- ¾ cup (100 g) all-purpose flour
- Salt to taste
Instructions:
- Chop onions and sauté until translucent. Sprinkle with flour and stir to make a roux. Add a little water to thin it out.
- Wash, peel, and chop the tomatoes. Add chopped celery and tomatoes to the roux. Cook until tomatoes break down.
- Puree the mixture or blend it. Add salt, pepper, and sugar to taste. Let it simmer.
Milanese Sauce
(Serves 4)
Ingredients:
- 5 oz (150 g) ground beef
- 1½ lbs (600 g) ripe tomatoes
- 1 yellow onion
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
Instructions:
Cut bacon into very small cubes, finely chop the onion, then sauté both in oil and butter. Add the meat and cook until browned. Stir in the tomatoes (peeled and chopped) and lower the heat. Simmer gently until the sauce thickens. Season with salt and pepper, and stir in Parmesan before serving.
Neapolitan Sauce
(Serves 6)
Ingredients:
- 2.2 lbs (1 kg) ripe tomatoes (or 2 large cans peeled tomatoes)
- 1 yellow onion
- 1 leek
- 1 clove garlic
- 2 tbsp fresh oregano (or a few sprigs of fresh)
- Olive oil
- Salt and ground black pepper
Instructions:
Peel and chop the tomatoes. Sauté chopped onion in butter. Add leeks, garlic, tomatoes, and herbs. Simmer uncovered over medium heat for about 15 minutes. Add salt and pepper to taste. If the sauce is too thick, add a little water. You can blend the sauce if desired for a smoother texture. For extra flavor, add anchovies or olives.
Sun-Dried Tomato Pesto
(Serves 4)
Ingredients:
- 3.5 oz (100 g) sun-dried tomatoes
- ⅓ cup pine nuts
- 1 clove garlic
- 1 tbsp chopped fresh oregano
- ⅓ cup olive oil + 1 tbsp raspberry vinegar
- ¼ cup grated Parmesan cheese
Instructions:
Blend all ingredients in a food processor or blender until smooth. If too thick, add a bit of water. Store in the fridge in a glass jar, topped with a thin layer of oil. Great on pasta, sandwiches, or grilled meats.
