This post is an updated post of one that I did 2.5 years ago! It didn’t have any photos and I think it deserves a lot of love. I’ve been making my own sugo in summer for a long time. It takes minimal effort and results in a very flavourful sugo that can be used in pasta and basically any Italian recipe that calls for a passata or tomato puree. This tomato sugo can be used in so many ways, and I’ve chosen 5 ways to use it to get you started.
The photo above shows the the sugo before it is blitzed. Why? Because it’s a lot prettier that way. You can blitz it to the level of fineness you like, because it really is personal preference. Sometimes I keep it whole just because it’s pretty delicious no matter how you eat it!
The reason I only make it in summer is I really think it tastes better with ripe summertime tomatoes, they are sweeter, cheaper, redder and much nicer than their winter counterparts. It really is important to buy things in season if you want them at their prime. The same goes for basil- it is fresher, greener and punchier in summer.
5 ways you can use tomato sugo:
- Chicken campagnola. This awesome meal is so yummy the kids will love it!
- Lunchbox mini pizzas. All pizzas need a sauce and this sugo is the perfect sauce for the job!
- Sausage and pea pasta. This pasta is quick and easy for week nights! I used passata in this, but you could use sugo!
- Superhero sauce. You can swap the tomatoes for sugo!
- Slowcooker summer chicken wings. These chicken wings are super easy if you’ve got sugo on hand!
So, by making this sauce and freezing it, you will end up with a good supply to get you through the autumn and possibly winter! I have made this as a double, triple and even quadruple batch- ideal for stocking up. You are only limited by the size of your saucepan and by the cost of tomatoes! .
This tomato sugo is so versatile, you can use it in a range of yummy dishes, perfect as a pasta sauce!
- 2 kgs tomatoes, washed, cored but not seeded or peeled
- 6 tablespoons olive oil
- 5 cloves garlic, roughly chopped
- 1/2 brown onion, roughly chopped
- 15 leaves basil, torn
- a pinch of salt
- a pinch of pepper
In your saucepan, heat the olive oil over medium heat
Add the garlic, onion, basil and salt and pepper. Cook for 1 minute.
Add the tomatoes, squishing them as you put them in the pan.
Bring to the boil.
Simmer for a further 45 minutes or until the sauce has thickened and reduced by half.
Allow to cool for 20 minutes then blitz in a blender or food processor or pass through a food mincer.
Makes approximately 5 cups.
This sauce is great frozen! It is perfect for pasta, as a pizza topping and many, many other awesome recipes.
Cuisine modern italian