Filetto di pomodoro is a classic Italian tomato sauce made with crushed tomatoes, garlic, onions, carrots, and fresh basil. It’s light yet deeply flavorful, built on a small handful of ingredients and a long, slow simmer on the stovetop.
This recipe comes from a friend named Julia, described as an exceptional Italian cook who keeps a jar of this sauce on hand year-round. She makes large batches in summer using fresh garden tomatoes, then cans them to last through the year. When fresh tomatoes aren’t available, imported canned Italian tomatoes work beautifully — and that’s what this recipe calls for.
What goes into it
- Imported crushed tomatoes (such as Tuttoroso)
- Garlic and onion, for savory depth
- Olive oil, for sautéing
- Carrots, which balance the tomatoes’ acidity with natural sweetness
- Fat-free chicken stock (swap in vegetable broth to make it vegetarian or vegan)
- Fresh basil, stirred in near the end
How to make it
Heat olive oil in a large pot over medium-low heat. Sauté the smashed garlic, chopped onions, and finely chopped carrots for 2–3 minutes until softened and fragrant. Stir in the crushed tomatoes and chicken stock, bring to a simmer, and cook on low for about 45 minutes, stirring occasionally. Add fresh basil during the last 10 minutes of cooking — adding herbs too early can turn them bitter.
Taste for acidity before serving. If the sauce is too tangy, stir in 1 tablespoon of sugar to balance it out. For a calorie-free alternative, a half teaspoon of baking soda will also cut the acidity.
The finished sauce keeps well in the refrigerator and pairs with everything from spaghetti to baked pasta dishes and chicken parmesan.
Nutrition per serving (1 cup): Calories 91 | Protein 0.5g | Carbs 15.5g | Fat 2g | Fiber 3.5g
Prep: 5 minutes | Cook: 1 hour | Total: 1 hour 5 minutes | Yield: 8 servings
Source: Filetto di Pomodoro: A Simple Italian Tomato Sauce Worth Making