Tomato Sauce Basil

Tomato Basil Sauce from Salento, fruity and sun-warmed

Pralina Tomato Basil sauce is a ready-to-serve sugo al basilico from Salento in the far south of Puglia, simmered from sun-ripened tomatoes, extra virgin olive oil, and fresh basil. Not a convenience product with thickeners or flavorings, but five ingredients that speak for themselves.

Tomato Basil Sauce by Pralina is a pasta-ready sugo from Salento, that southernmost tip of Puglia where mild sea air and abundant sunshine allow vegetables to ripen with exceptional flavor. Nearly 91 percent of the sauce is pure tomato; the rest is shared by onion, extra virgin olive oil, salt, and a touch of basil—gently simmered without any added water or thickeners. The very first spoonful reveals how little is needed when the ingredients are right. Naturally vegan and vegetarian, it contains nothing but vegetables, oil, and salt.

Sweet, herb-fresh, and pleasantly balanced

As soon as the jar is opened, the basil sauce fills the air with the scent of warm tomatoes and freshly shredded basil. The flavor is mild, slightly sweet, and well-rounded, with no sharp acidity—complemented by a rich, sun-red hue that is appetizing just to look at.

This is also thanks to the portion of onions, which supports the sweetness of the tomatoes, and the extra virgin olive oil, which gives the sauce a smooth consistency without making it heavy. Fruit, herbs, and a subtle sweetness are perfectly balanced—a sugo that doesn’t taste like it came from a can, but rather from a Sunday afternoon in Puglia. The texture remains pleasantly chunky rather than smooth-pureed; you can literally taste that whole tomatoes were used in the cooking process.

For pasta, pizza, and crusty bread

The basil sauce likes to keep things simple: warmed briefly over spaghetti or rigatoni, topped with a little grated Pecorino, this dish needs nothing more. It also pairs effortlessly with farfalle and sautéed zucchini or eggplant.

Served cold on toasted bread, it becomes a quick bruschetta; it works as a base for a mozzarella casserole, or spread thinly on pizza dough before the other toppings are added. Those who prefer something spicier will find our zestier sister product, Tomato Arrabbiata Sauce, and those who prefer it creamier can reach for the Tomato Ricotta Sauce. Both come from the same kitchen in Melpignano.

Young founders and their recipe from Salento

Since 1991, Pralina has been cooking sauces from regional vegetables in Melpignano, southern Italy, south of Lecce, without any preservatives. The company was founded by a group of young people, mostly women, who translated their love for their Salento home into one family recipe after another.

What started small is now a production facility covering some 2,600 square meters with about 20 employees, where up to 16,000 kilograms of vegetables are processed daily into sauces, pestos, creams, and soups—yet Pralina still does not use any preservatives. For several years now, the company has also been using blockchain technology to make the origin of its tomatoes traceable, a modern tool for an old family recipe.

The little sauce from Melpignano now travels to more than 23 countries, yet it remains what it always was: 180 grams of concentrated summer flavor in a jar with no frills. Those wishing to discover other varieties can find the entire Pralina range or browse through our pasta sauces from other Italian manufacturers.

Tossed in cold, it becomes a pasta salad

Lightly warmed, never boiled, the basil aroma is preserved. It is equally good on pasta, on pizza, or as a dip for warm bread; tossed in cold, it also makes a quick pasta salad in the summer. Pair it with a cool, dry white wine like a Vermentino. Once opened, it will keep in the refrigerator for a few days.