Sugo di Pomodoro is similar to red pesto but the tomatoes used are pure passata (usually served for Italian food). Also, the basil is torn in half and not in very small pieces. This is a good sauce for pizza and pasta. Here is the recipe of that sugo (sauce) for you to taste that natural aroma of tomatoes.
Heat oil in a saucepan. Add onion and garlic. Cook and stir about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
4 tablespoons extra-virgin olive oil
2 onion, chopped
8 cloves garlic, halved
4 (14 ounce) cans passata (crushed tomatoes)
1/2 cup fresh basil, torn in half (it can be in smaller pieces)
Black pepper or red pepper (optional)