Antonia’s Sugo

My tomato sauce recipe!! Every summer I would absolutely love learning the different ways my nonna would like to make sugo. She’d start early in the morning (we are talking like 5am) and leave it to simmer til lunch. It was perfect. This is my own twist on sugo and I really hope you enjoy.

This is enough to make 6-8 portions.

Ingredients:

1. Peeled plum tomatoes in sauce. 3 cans.

2. Garlic – 3 cloves.

3. 1 white onion.

4. Fresh basil.

5. Plum tomatoes – a handful.

6. Tomato puree – half a tube.

Method:

1. Chop the onion and garlic into tiny chunks and fry until soft.

2. Add tomato puree and mix in until it covers every onion piece.

3. Add the peeled plum tomatoes in sauce. I add the tomatoes then fill half the can up and pour the tomatoey water (yes that’s a word now) into the sauce. I do this for each can otherwise the sauce can become very acidic.

4. Add the fresh basil. I like to add this half chopped, half whole as the whole pieces will give a fuller flavour and release more when you let it simmer.

5. Add the plum tomatoes whole. Stab a tiny hole in with a fork so some of the juice releases but other than that leave them whole. Again, the flavour is better.

6. Leave to simmer for as long as you can on a low heat. At least 30 mins! The longer, the better. Stir occasionally.

This slideshow requires JavaScript.