Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To peel the tomatoes
To roast the tomatoes
To strain the tomatoes / cook the sugo
How it's done
To peel the tomatoes
Cut a cross into the tomatoes, blanch in boiling water for approx. 30 secs. per batch, remove with a slotted spoon, dip briefly in cold water, peel away the skin with a knife.
To roast the tomatoes
Halve or quarter the tomatoes depending on their size, transfer to a shallow baking dish along with the oil and all the other ingredients up to and including the sugar, mix well.
Roast the tomatoes for approx. 50 mins. in the centre of an oven preheated to 180°C, stirring occasionally. The outside of the tomatoes should be roasted but not too dark.
To strain the tomatoes / cook the sugo
Remove the garlic, herb stems and bay leaves. Pass the tomatoes through a food mill and into a large pan, bring to the boil, reduce the heat and simmer for approx. 30 mins., season.
Bottle up the sugo while hot
Thoroughly wash the preserving jars and lids, rinse with hot water. While still hot, ladle the sugo into the jars and fill to just below the rim, seal immediately, leave to cool.
| Shelf life: | Store for approx. 3 months in a cool, dark place. |
|---|---|
| Tip: | Heat the sugo, add to spaghetti along with 40 g of butter or olive oil, heat through. Mix in the basil. |
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