Let’s start with the main sauce to season a portion of pasta: The Tomato Sauce.


As you well know, the Tomato came mainly from Peru, where it was cultivated massively. It formed the basis of most local recipes.


It was the Spanish Conquistadors who imported it into Europe. Still, it was ignored and considered dangerous to health and inedible for at least two centuries.


In the 17th Century, plants were imported into Campania and Sicily. For favorable climatic combinations, the plants developed naturally and produced this red fruit that was definitely inviting.


The step was short in thinking about how to use it.

The discovery that it contained so many essential vitamins and minerals such as calcium and phosphorus accelerated its use.


The great advantage of the first sauces that were prepared could be stored even for long periods. It was luck since we talked about when refrigerators did not exist.

chef cutting tomato on cutting board


As initially, the most used tomatoes are those called “San Marzano“, a tomato that has a very particular shape and that grows in the plains of Naples, in San Marzano, in fact.


San Marzano tomatoes are generally preferred for Italian tomato sauces because they are denser, fruitier, have slightly lower acidity, and break down well when cooked.


After so many years, a better tomato has never been found to prepare pasta tomato sauce.


Today the San Marzano is also grown in Dutch greenhouses and even in the United States, but if one day you happen to be near Naples, take a San Marzano tomato from one of the many fruit and vegetable stalls in the city, open it, add a pinch of salt, a drizzle of extra virgin olive oil and enjoy.
You will immediately understand why that simple pasta with tomato sauce that you ate the day before in a restaurant in Naples had no equal to those eaten before in your life.

Tomato Sauce
Great Tomato sauce need great Extra Virgin Olive Oil

To prepare a tasty and straightforward sauce, you will need these ingredients (for 4 people), 45 minutes.

Tomatoes from Sauce (San Marzano or Perini)500 gr.
(A box of Peeled tomatoes is also acceptable, which could come from Naples and San Marzano, a 400 gr jar is fine.)
1/2 onion
1 clove of garlic
1 small carrot
1 celery rib
1 small tuft of parsley
Some basil leaves
Extra Virgin Olive Oil 20 gr
Salt, pepper, and a pinch of sugar (this last element is optional, I usually add it)

First, take the onion, carrot, and celery and then wash, chop it finely with the help of a crescent.
If you use fresh tomatoes, cut them into small cubes, and if you use peeled tomatoes, pour them into a pebble and crush the tomatoes with a fork until you get a kind of cream.


In a thick-bottomed saucepan, preferably in copper or ceramic, pour the drizzle of the extra virgin olive oil and add the previously chopped vegetables.


As soon as the vegetables begin to creak, add the peeled or tomatoes, put on half a heat, and cook for about 5 minutes, stirring the sauce continuously.


Only at this point, when everything begins to boil, add the clove of garlic, the bunch of basil, cover the container, and consistently over low heat, but not very low, cover everything and let it cook for another 20 minutes.


At this point, add the salt, pepper, and a pinch of sugar and leave over low heat for another 20minutes.

When cooked, you will understand if the sauce has come well from the irresistible smell that from the kitchen will arrive in any room of your home. The final part will only be to pass the sauce in the –passaverdure-, and what will come out will be a sauce that will be suitable for seasoning any type of pasta, gnocchi, or ravioli.

In the end, a simple recipe with few ingredients, but the quality of these products will give you the final taste. A taste that leaves you or your guests speechless, even from a simple dish of handmade pasta and tomato sauce.


So the secrets aren’t just the way you prepare the sauce but also what you buy at the market. Don’t be cheap; choose some quality over the price. You will stay anyway of a reasonable budget, but the result will be outstanding.

A summer dish that gives you warmth and pleasure even on cold winter days.


Indeed, tomatoes in winter do not have the same taste as summer ones.


Consequently, your sauce will also be different using out-of-season tomatoes, so I recommend making a reserve of tomatoes sauce in the height of summer and putting it in vacuum-sealed bottles.
When you open it in winter, you will seem to see Ischia in the distance and Vesuvius shadowing behind you, wherever you are on the planet.

sea city water port