Filetto di pomodoro is a simple Italian tomato sauce made with crushed tomatoes, garlic, onions, carrots, and fresh basil. It’s light yet flavorful thanks to a long simmer on the stovetop.
Homemade Filetto di Pomodoro Sauce
I think what I love most about Italian food is that authentic recipes are incredibly simple, but they deliver so much flavor. In this filetto di pomodoro, a handful of ingredients do a lot of work: the carrots add natural sweetness, the garlic and onion build flavor, fresh basil gives it that classic Italian finish, and Italian tomatoes form the base. I love making a big batch of this sauce and keeping it in the fridge for easy meals during the week. It works with everything from spaghetti to Chicken Parmesan and baked pasta dishes like Instant Pot baked ziti.
What Makes This Filetto di Pomodoro a Standout
This filetto di pomodoro recipe comes from my friend Julia’s recipe box.
Julia is an amazing Italian cook. I always say, she could make leather taste good! She always has a jar of this homemade filetto di pomodoro sauce on hand; she makes it from scratch in the summer when tomatoes are at their peak and cans them to use throughout the year.
When fresh home-grown tomatoes aren’t an option, she uses imported canned tomatoes from Italy, which is what I’ve included in the recipe below. But, of course, when you can get fresh tomatoes, use those instead!
Ingredients You’ll Need
Below are the ingredients for this homemade pasta sauce. See the recipe card for exact measurements.
- Imported crushed tomatoes: I like to use the Tuttoroso brand.
- Garlic and onion infuse the sauce with savory flavor as it simmers.
- Olive oil for sautéing the vegetables.
- Carrots balance the acidity of the tomatoes with their natural sweetness.
- Fat-free chicken stock: If you’d like, you can swap in vegetable broth for a vegetarian/vegan version of this sauce.
- Fresh basil: You’ll stir this in near the end for a fresh finish.
How to Make Filetto di Pomodoro
This sauce comes together with just a few simple steps; you’ll find the complete instructions in the printable recipe card.
- Sauté the vegetables: Heat the olive oil in a large pot over medium-low heat. Add the garlic, onions, and carrots and cook until softened and fragrant.
- Simmer the sauce: Stir in the crushed tomatoes and chicken stock. Bring to a simmer and cook on low for about 45 minutes, stirring occasionally.
- Add the basil: During the last 10 minutes of cooking, stir in the fresh basil.
- Adjust the flavor: Taste the sauce and adjust for acidity if needed. If it tastes too acidic, add a little sugar or a pinch of baking soda to mellow it out.
Filetto di Pomodoro
Ingredients
Instructions
- Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
- Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.
- Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.
Last Step:
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Tips from Gina’s Test Kitchen
- Use good tomatoes: Since this sauce has so few ingredients, quality tomatoes really matter. Look for a can that says San Marzano, DOP, or IGP.
- Add basil at the end: Tender herbs like parsley and basil are always best added at the end of cooking time so they retain their flavor.
- Blend if desired: Traditionally this sauce is served chunky, but if you want the sauce to be smoother, you can blend it in a countertop blender (just let it cool first) or with an immersion blender.
- Plan on making extra: It freezes beautifully for future meals! I freeze it in zip-top freezer bags so I can stack them flat in my freezer (and so the sauce doesn’t turn my storage containers orange).
Serving Suggestions
- Toss with your favorite pasta.
- Use it to make chicken Parmesan instead of marinara.
- Add to baked ziti or skillet lasagna.
- Serve with turkey meatballs.
Storage Tips
- Refrigerator: Store filetto di pomodoro in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months in freezer-safe containers or bags.
More Tomato Sauce Recipes
- Marinara Sauce
- Fresh Tomato Sauce
- Marcella Hazan-Inspired Tomato Sauce
- Grape Tomato Sauce
- Bolognese Sauce
