A classic, no-fuss tomato sauce that’s perfect for pasta, pizza, or as the base for your favourite Italian-inspired meals.
If you want a bolognese sauce with extra protein, you have to try my TVP Bolognese. But, if you’re here for a simple and delicious napoli sugo, this is it!
There’s something comforting about a homemade tomato sugo — especially when it’s this simple and full of flavour. Whether you’re tossing it through pasta, spooning it over vegan meatballs, or layering it in a sandwich, this Napoli sauce is a pantry-friendly classic you’ll return to again and again.
Unlike jarred sauces, this one keeps it clean with just a few high-quality ingredients: sweet onion, rich olive oil, and good tomatoes. A handful of parsley and a little dried oregano round it out, bringing a brightness that makes it taste like it simmered all day.
What is Napoli Sauce?
Napoli sauce, or sugo di pomodoro, is a simple Italian tomato sauce traditionally made with olive oil, onion, garlic, and tomatoes. You’ll often find it in southern Italian cooking, where it’s used as the base for everything from spaghetti to eggplant parmigiana. In this version, we’ve kept it ultra-simple with no garlic (but feel free to add some if you like), and we use parsley and oregano for classic Italian flavour but basil leave work well too.
Main Ingredients & Why We Use Them
- Small white or yellow onion – Adds a sweet, savoury depth to the sauce. Sautéing it slowly brings out its natural sugars without overpowering the tomato flavour.
- Extra virgin olive oil – A good quality olive oil gives richness, silkiness, and helps carry all the flavours in the sauce.
- Good quality whole peeled tomatoes – This is the star of the show, so use the best you can find. I use Mutti because their tomatoes are vibrantly red, naturally sweet, and have no added citric acid, which can give other brands a sharp or metallic taste.
- Finely chopped parsley – Adds brightness and freshness, balancing the richness of the tomatoes and oil. You can also use ~6 large basil leaves instead.
- Dried oregano – Brings that classic Italian herby note. A little goes a long way.
- Salt and black pepper – Essential for enhancing and rounding out all the flavours
Napoli Sugo Ingredients
How to Make It
Gently cook the onion in olive oil until soft and translucent, then add your tomatoes, smashing them with a potato masher. Add in fresh parsley, oregano, salt, and pepper. Let it all simmer together uncovered for 20–30 minutes, stirring occasionally, until thickened and full of flavour. Taste and adjust the seasoning. If you prefer a smooth sauce, give it a quick blitz with a stick blender — or leave it rustic and chunky.
Variations and Substitutes
- No parsley? Use fresh basil or leave it out altogether for a more minimal sugo.
- Want garlic? Add 1–2 minced cloves with the onion.
- Don’t have whole tomatoes? Crushed tomatoes or passata (pureed tomatoes) work just as well.
- Add spice with a pinch of chilli flakes for a little kick.
- Make it creamy by stirring in a splash of plant-based cream or butter at the end.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Potato masher or immersion blender (optional, for crushing or smoothing the sauce)
- Airtight container or jar (for storing leftovers)
How to Serve It
Use it as a base for vegan pizza, stir it through lentil or chickpea pasta, or layer it into lasagna. It’s also perfect in my Vegan Meatball Sub, where it brings a bold hit of umami and acidity to balance the richness of the meatballs and nooch.
How to Store It
Let the sauce cool completely, then store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
How to Make It
Simple Napoli Sugo
Ingredients
- 1 small onion yellow or white, finely chopped
- 1-2 tablespoons extra virgin olive oil
- 800 g good quality whole peeled canned tomatoes
- ¼ cup fresh parsley chopped (or 6 basil leaves)
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
Cook the onion:
- Warm the olive oil in a medium pot over medium heat. Add the onion and cook for about 5–7 minutes, stirring now and then, until it softens and becomes translucent.
Add the tomatoes:
- Tip in the canned tomatoes with their juices. If you’re using whole peeled tomatoes, break them up a bit with a spoon or masher. If you’re using crushed tomatoes or passata, just pour them in.
Season the sauce:
- Add the parsley, oregano, a good pinch of salt, and a few grinds of black pepper.
Simmer gently:
- Lower the heat and let the sauce bubble away gently, uncovered, for 20–30 minutes. Stir every so often — it should thicken and develop a richer flavour as it cooks.
Finish and taste:
- Taste the sauce and tweak the seasoning if needed. If you prefer a smooth sauce, you can blend it with a stick blender — or leave it rustic and chunky.
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