🍅💛 How Does Nonna Pia Make Her Homemade Tomato Sauce? Simple, Slow & Full of Love!.
In Nonna Pia’s kitchen, the tomato sauce isn’t just a recipe — it’s a ritual. Every Sunday morning, the scent of garlic, basil, and simmering tomatoes would fill the house like clockwork. With her apron tied and wooden spoon in hand, she’d gently stir her sauce as it bubbled away, transforming humble ingredients into something truly extraordinary.
What makes Nonna’s sauce so special? Time and care. She starts with the best San Marzano tomatoes, fresh garlic, a good glug of olive oil, and a few sprigs of basil. No rush, no shortcuts — just slow simmering until every flavor deepens and melds together. Sometimes she adds a parmesan rind for richness or drops in a meatball or two for added flavor. But the real secret? She cooks it with love, every single time.
This sauce isn’t just for pasta — it’s the heart of her lasagna, her chicken parmigiana, her eggplant rollatini. And when you taste it, you taste family history, tradition, and comfort in every bite.
🍅 Nonna Pia’s Homemade Tomato Sauce Recipe
Ingredients:
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely chopped (optional)
- 2 cans (28 oz each) whole peeled San Marzano tomatoes
- Salt, to taste
- 1 tsp sugar (only if needed)
- Fresh basil (a small handful, whole leaves)
- Optional: 1 Parmesan rind or 1 small carrot (to cut acidity)
- Optional: 1 bay leaf or pinch of red pepper flakes
Instructions:
- Start with the oil:
In a large heavy-bottomed pot, heat olive oil over medium heat. Add garlic (and onion, if using) and sauté gently until fragrant and just golden — not browned. - Add the tomatoes:
Carefully pour in the whole peeled tomatoes with their juices. Use a wooden spoon or your hands to break them up. (Nonna sometimes crushes them by hand before adding.) - Season and simmer:
Add a generous pinch of salt, basil leaves, and any optional ingredients (like a Parmesan rind or bay leaf). If the tomatoes are very acidic, add 1 tsp sugar. - Let it simmer slowly:
Bring to a gentle bubble, then reduce heat to low. Simmer uncovered for at least 45 minutes, preferably 1.5–2 hours, stirring occasionally. The longer, the better! - Finish and blend (if desired):
Remove the basil leaves and any Parmesan rind. For a smoother sauce, use an immersion blender or pass through a food mill. Taste and adjust salt as needed. - Use or store:
Use immediately with pasta, meatballs, or pizza, or let cool and refrigerate/freeze for later.
