Sugo Di Pomodoro
There's something magical about the simplicity and depth of flavor found in a classic tomato sugo. This traditional Italian sauce, simmered to perfection with ripe tomatoes and aromatics, is a staple in kitchens across Italy and beyond. Whether served over pasta, used as a base for pizza, or enjoyed as a dip for crusty bread, tomato sugo embodies the essence of Mediterranean cuisine. In this blog post, I'll share with you my favorite recipe for homemade tomato sugo, guaranteed to transport your taste buds to the sun-drenched hills of Italy.
Ingredients:
2 kg ripe or 2.5 kg tinned tomatoes, preferably San Marzano or Roma
100g onion, finely chopped
50ml extra virgin olive oil
100g carrots, finely chopped
100g celery, finely chopped
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Prepare the Tomatoes: Skip this step if using tinned tomatoes.
Start by blanching the tomatoes to easily remove their skins. Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small "X" on the bottom of each tomato and carefully drop them into the boiling water for about 30 seconds. Transfer the tomatoes to the ice water bath to cool.
Once cooled, peel off the skins and remove the cores. Roughly chop the tomatoes and set aside.
Make the Soffritto:
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots and celery and sauté until softened and fragrant, about 10 minutes.
Simmer the Sauce:
Add the chopped tomatoes to the pot, and season with salt and pepper to taste.
Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sugo to cook, covered, for about 45 minutes to 1 hour, stirring occasionally, until thickened and the flavors have melded together.
Uncover and continue cooking for another 2 hours.
Adjust Seasoning and Serve:
Taste the sugo and adjust the seasoning if necessary, adding more salt, pepper, or herbs to suit your preferences.
Once the sauce has reached your desired consistency, remove it from the heat and let it cool slightly.
Serve the tomato sugo warm over your favorite pasta, garnished with fresh basil leaves and a drizzle of extra virgin olive oil. Alternatively, use it as a base for pizza, spread it on bruschetta, or enjoy it as a dipping sauce for crusty bread.
Conclusion: Homemade tomato sugo is a labor of love that yields rich rewards in flavor and versatility. With just a handful of simple ingredients and a bit of patience, you can recreate the authentic taste of Italy in your own kitchen. Whether enjoyed as a comforting bowl of pasta or used to elevate your favorite dishes, this classic sauce is sure to become a beloved staple in your culinary repertoire. Buon appetito!
