How To Make Sugo di Pomodoro (Authentic Italian Tomato Sauce) Recipe
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Serves:
Ingredients
- 8 large ripe tomatoes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
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Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato. Carefully lower the tomatoes into the boiling water and blanch for 30 seconds. Remove with a slotted spoon and transfer to a bowl of ice water to cool. Peel off the skins and chop the tomatoes, discarding the cores.
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In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
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Add the chopped tomatoes, basil, oregano, sugar, salt, and pepper to the saucepan. Stir well to combine.
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Reduce the heat to low and simmer the sauce, uncovered, for 1 hour, stirring occasionally.
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Taste and adjust seasoning as needed. If the sauce is too thick, add a bit of water to thin it out.
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Serve the Sugo di Pomodoro over cooked pasta or use as a base for other Italian dishes.
Nutrition
- Calories : 110kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 10mg
- Total Carbohydrates : 17g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 3g
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