Sugo (Italian Tomato Sauce) Recipe
Fresh tomato sauce, also known as salsa, is the Mediterranean condiment par excellence, simple and tasty.
The best time to make it is in the summer, especially in the months of July and August, when the tomatoes are ripe, and are tasty and fragrant.
|Prep time||Cook Time||Rest Time||Total Time|
|30 min||65 min||-||95 min|
To obtain an excellent sauce, the first thing to do for make the sauce at home, of course, to choose the variety of tomatoes you prefer to make it. Once this is done, it is necessary to flavor the puree with chopped vegetables, and/or garlic, and continue cooking until the right density is obtained.
When the fresh tomato sauce is ready, you can use it to season many pastas, such as the classic spaghetti, but also for a good tagliatelle, or any kind of other pasta.
To make tomato sauce, begin by checking the tomatoes one by one to ensure there are no spoiled ones.
Remove the stalks and thoroughly wash them. Cut each tomato in half lengthwise and scoop out the center with the seeds.
Place the tomatoes in a large pot and lightly sauté for about 30 minutes, stirring occasionally.
When the tomatoes have wilted well, season with salt. Wait a few minutes after stirring. Blend the tomatoes.
Meanwhile, finely chop the carrot and onion.
Put the finely chopped onion, carrot and garlic in a pan with the olive oil.
Cook, stirring periodically for 5-6 minutes.
Add the tomato puree, and cook for another 30 minutes on a low heat, stirring occasionally.
Make sure the sauce is the proper consistency, then add the finely chopped basil, mix well and then place it in a jar and use as desired.
Enjoy, Good Appetite!