A Taste of Italy: The Surprising Story of Pomodoro Sauce

When you think of Italian food, a rich, vibrant tomato sauce is probably one of the first things that comes to mind. But what if we told you that the tomato—the heart of what many consider classic Italian cooking—only became a staple in Italy in the 1800s? It’s a fascinating piece of culinary history that reminds us how even the most “traditional” foods evolve.

Every Italian grandmother, or nonna, has her own secret recipe for the perfect tomato sauce. Here, we’re sharing Giada’s method for a classic pomodoro sauce that stands apart from heavier, slow-cooked ragus. It’s quick, light, and bursting with fresh flavor. The real secret lies in using impeccable ingredients. For that authentic taste, Giada insists on using San Marzano tomatoes, grown in the rich volcanic soil near Naples. Another of her signature secrets for an umami-rich flavor is to toss in a Parmesan rind while the sauce simmers.

More Than Just a Pasta Topping

While this pomodoro sauce is the perfect partner for a simple plate of spaghetti topped with fresh basil and a generous dusting of Parmesan, its uses are incredibly versatile. Think of it as your go-to replacement for any store-bought marinara.

This sauce is a fantastic base for a variety of dishes. Use it in classic pasta recipes of all shapes and sizes, or as the essential sauce in lasagna. It’s also the perfect accompaniment for meatballs, a delicious dipping sauce for crispy mozzarella sticks, and the key to a perfect chicken or veal Parmesan. For more ideas on how to use this and other sauces, explore these 10 Giada Dips and Sauces for Every Occasion.

Whether you’re making a quick weeknight dinner or preparing a family feast, this simple pomodoro sauce will elevate your cooking and bring a taste of Italy right to your kitchen. To learn more about the building blocks of great Italian sauces, you can read about everything you need to know about authentic Italian tomatoes.