Traditional Homemade Tomato Sauce: An Italian Summer Classic

Nothing says summer like a backyard filled with fresh, ripe tomatoes and the scent of homemade sauce simmering on the stove. This week, my kitchen has been busier than ever—boxes of tomatoes, bubbling pots, and the comforting ritual of making authentic Italian tomato sauce just like my parents did in the old days.

The Heart of the Sauce: Fresh Summer Tomatoes
The foundation of any good sauce is the tomato, and I’m proud to say I picked up some of the most beautiful tomatoes you’ve ever seen from my local grower. Deep red, firm, and bursting with flavor—plum tomatoes are my go-to choice for sauce making. These tomatoes were washed thoroughly, cored, and halved before heading into the pot.

Preparing Tomatoes the Traditional Way
Before cooking, I always cut out any blemishes or yellow spots. It’s important to keep the best of the tomato and remove anything that could change the flavor. Once prepped, I fire up the outdoor stove and start the cook. This step brings back so many memories—on the street in the old days, everyone made sauce at the same time, singing, laughing, and working together.

Slow Cooking: The Secret to Flavor
After the tomatoes soften—about 45 minutes of boiling—it’s time to strain them. I use a tomato strainer machine, which removes the seeds and skin and leaves behind a smooth, vibrant tomato puree. This is where the magic begins.

The sauce returns to the stove to simmer and reduce for four to five hours. The longer you cook it, the richer and thicker it gets. Stir often to avoid burning and don’t rush the process—good sauce takes time.

Season Simply, Taste Often
When it comes to seasoning, I keep it simple: sea salt and fresh basil. That’s it. No oregano, no garlic, no onion—this is not pizza sauce, it’s pure tomato sauce like we’ve been making since 1939. Salt is always added toward the end of cooking, once the sauce has reduced, to avoid over-salting.

Canning the Sauce for Year-Round Enjoyment
Once the sauce is just right, I fill sterilized jars—leaving a little headspace—add a basil leaf to each one, and seal tightly. After cooling, the jars go down to the basement, where they can last for years. I still have jars from five years ago that are just as delicious today.

Why I Make My Own Sauce
People always ask, “Pasquale, why do you make so much sauce?” The answer is simple: no sweat, no sauce! This is how I was raised, and it’s how I continue to honor the traditions of my family. No shortcuts, no preservatives, just tomatoes, salt, and basil. It’s not just food—it’s heritage.

Tips for Making Tomato Sauce Like Nonna Used To
Use plum or Roma tomatoes for the best consistency.

Simmer the sauce slowly for several hours to develop deep flavor.

Season at the end to avoid over-reducing salty flavors.

Add fresh basil right before sealing your jars.

Store in a cool, dark place—your homemade sauce will last for years.

Whether you’re an experienced home canner or just learning the ropes, making tomato sauce from scratch is a labor of love that pays off all year long. The flavor, the satisfaction, the memories—it’s all in the sauce. Now go, squeeze those tomatoes, fire up the pot, and make Nonna proud!

Season Simply, Taste Often
When it comes to seasoning, I keep it simple: sea salt and fresh basil. That’s it. No oregano, no garlic, no onion—this is not pizza sauce, it’s pure tomato sauce like we’ve been making since 1939. Salt is always added toward the end of cooking, once the sauce has reduced, to avoid over-salting.

Canning the Sauce for Year-Round Enjoyment
Once the sauce is just right, I fill sterilized jars—leaving a little headspace—add a basil leaf to each one, and seal tightly. After cooling, the jars go down to the basement, where they can last for years. I still have jars from five years ago that are just as delicious today.

Why I Make My Own Sauce
People always ask, “Pasquale, why do you make so much sauce?” The answer is simple: no sweat, no sauce! This is how I was raised, and it’s how I continue to honor the traditions of my family. No shortcuts, no preservatives, just tomatoes, salt, and basil. It’s not just food—it’s heritage.

Tips for Making Tomato Sauce Like Nonna Used To
Use plum or Roma tomatoes for the best consistency.

Simmer the sauce slowly for several hours to develop deep flavor.

Season at the end to avoid over-reducing salty flavors.

Add fresh basil right before sealing your jars.

Store in a cool, dark place—your homemade sauce will last for years.

Whether you’re an experienced home canner or just learning the ropes, making tomato sauce from scratch is a labor of love that pays off all year long. The flavor, the satisfaction, the memories—it’s all in the sauce. Now go, squeeze those tomatoes, fire up the pot, and make Nonna proud!