The Davide Guide to Truly Great Tomato Sauce

Welcome to our kitchen. This page pairs our featured sauces with a practical guide to what makes tomato sauce great, how to build rich flavor, and how to cook an authentic Italian sugo at home. Everything here follows the standards we use at Davide Sauce: vine-ripened tomatoes, fresh vegetables, extra virgin olive oil, and zero shortcuts.

No added sugar Low sodium • 220 mg Only Extra Virgin Olive Oil
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Shop the Collection

Use this guide to pick your jar, then cook with confidence tonight.

Originale

The pure benchmark. Balanced tomato brightness with a round, clean finish. No added sugar. Low sodium.

Best for: classic spaghetti night, chicken parm, baked ziti.

Shop Originale

Basil

Fresh, green, and aromatic from real basil. Tomato first, herb in harmony.

Best for: margherita pizza, caprese pasta, light summer dishes.

Shop Basil

Spicy

A warm lift from chiles that complements sweetness without burning your palate.

Best for: arrabbiata, sausage and peppers, spicy rigatoni.

Shop Spicy

Garlic

Slow-sweated fresh garlic in EVOO for a gentle, savory backbone.

Best for: eggplant parmesan, garlicky shrimp, hearty pastas.

Shop Garlic

What are the qualities of a good tomato sauce?

A good sauce tastes like ripe tomatoes first, then layers of freshness and subtle sweetness. Look for:

  • Real tomatoes over paste: whole vine-ripened tomatoes keep acidity lively and flavor complex.
  • Natural sweetness, not added sugar: fresh carrots in EVOO soften acidity without turning syrupy.
  • Low sodium that still tastes seasoned: about 220 mg per serving when you build flavor correctly.
  • Extra virgin olive oil: EVOO carries aromatics and gives sauce a round, satisfying finish.
  • Fresh aromatics and herbs: garlic, onion, carrot, basil provide vibrancy that dehydrated vegetables can’t match.
  • Digestibility: clean ingredients and gentle cooking make the sauce easy on digestion.
  • Balanced texture: thick enough to cling to pasta, fluid enough to coat. No grease, no grit.

What is the secret to good tomato sauce?

There’s no single magic trick—it’s a chain of small, correct choices:

  • Start with quality tomatoes: flavor rises and falls with your tomatoes.
  • Sweat aromatics slowly: onions, carrots, and celery should become sweet and translucent, not browned.
  • Season in stages: a little salt early, taste and finish later. Always salt pasta water.
  • Simmer gently: medium-low heat until the raw tomato edge fades. Do not over-reduce.
  • Finish with intention: a swirl of EVOO and fresh basil off heat keeps aroma bright.
  • Keep it clean: no paste, no corn syrup, no dehydrated vegetables.

What is the secret to a rich and flavorful sauce?

  • Fat quality: use EVOO for body and aroma.
  • Natural sweetness: carrots tame acidity while adding richness.
  • Umami depth: mushrooms or a Parmesan rind add savory balance.
  • Water control: simmer partially covered to concentrate flavor.
  • Emulsification: add a splash of starchy pasta water off heat for a glossy finish.
  • Fresh finishing: torn basil and EVOO at the end keep flavor lively.

How to make an authentic Italian tomato sauce

Here’s a straightforward, restaurant-quality method you can use with any Davide jar or when cooking from scratch.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery rib, finely chopped
  • 2–3 garlic cloves, thinly sliced
  • 1 jar Davide Sauce or 28 oz whole tomatoes, crushed by hand
  • 6–8 basil leaves, torn
  • Sea salt to taste
  • Optional: Parmesan rind during simmer, or sautéed mushrooms for depth

Method

  1. Sweat the base: warm EVOO and cook vegetables with a pinch of salt until soft and sweet. Add garlic for 30–45 seconds.
  2. Add tomatoes: stir in your Davide Sauce or crushed tomatoes and bring to a gentle simmer.
  3. Simmer: cook 20–35 minutes for silky body and mellow acidity, stirring occasionally.
  4. Finish: remove rind if used, then add basil and a swirl of EVOO off heat. Adjust salt.
  5. Marry with pasta: toss with cooked pasta and a splash of starchy pasta water until glossy.

Notes for authenticity

  • Simplicity is not plain—it is restraint with purpose.
  • The sauce should cling, not pool.
  • Keep herbs fresh and added late.
  • Let tomatoes be the hero.

Quick Flavor Playbooks

  • Comfort Classic: simmer Originale with a Parmesan rind and finish with a small knob of butter.
  • Summer Bright: warm Basil gently, finish with blistered cherry tomatoes and torn basil.
  • Gentle Heat: blend half Spicy and half Originale for warm, silky rigatoni.
  • Garlic Lovers: sauté zucchini and cherry tomatoes in EVOO, then fold into Garlic. Finish with parsley.

Frequently Asked Questions

Do I need sugar to balance acidity?
No. Use carrots and proper sweating of aromatics. This keeps flavor natural and digestible.
Why extra virgin olive oil and not other oils?
EVOO protects delicate aromas, improves mouthfeel, and supports heart-healthy cooking.
How salty should sauce be?
Season lightly and taste at the end. Let pasta water carry part of the salt so the dish tastes seasoned without being high sodium.
How long should I simmer?
Long enough to lose the raw edge, not so long that bright notes fade. 20–35 minutes usually hits the mark.
How do I make jarred sauce taste restaurant-fresh?
Warm EVOO, sweat minced onion and carrot, add the jar, simmer 10 minutes, finish with basil and a swirl of EVOO. Toss with pasta and a splash of pasta water to emulsify.