Roasted tomato sugo

Roasted tomato sugo

Total: 1 hr 50 Min. | Active: 1 hr
vegan, lactose-free, gluten-free
Nutritional value / glass: 405 kcal
, Fat: 26 g
, Carbohydrate: 30 g
, Protein: 7 g

Tomato sugo is the linchpin of many Italian dishes. There is a certain je ne sais quoi that separates a good sugo from a fantastic sugo and gives pizza, lasagne or spaghetti a delicious homemade flavour. To make the perfect sugo, only fresh, sun-ripened tomatoes will do. This is the best way to get the true flavour of Italian summer on a plate. The longer the sugo is allowed to bubble and reduce, the thicker its consistency and more intense its flavour. Tomato season usually lasts from July to September. If you're attempting this recipe out of season, I recommend using canned whole Pelati tomatoes. Sugo can be used as a basis for pasta, pizza, lasagne and other Mediterranean dishes.

Ingredients

2 glasses

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

1 ½ kg tomatoes (e.g. San Marzano, Cuor di Bue)
water, boiling

To roast the tomatoes

4 tbsp olive oil
3 garlic cloves, halved lengthwise
1 onion, finely chopped
2 sprigs thyme
3 sprigs oregano
2 bay leaves
1 tsp cane sugar

To strain the tomatoes / cook the sugo

½ tsp salt
a little pepper
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Utensils

2 preserving jars (each approx. 500 ml)

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.

Good to know
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.

How-tos

Skinning tomatoes

Skinning tomatoes

Blanching vegetables

Blanching vegetables

Our recommendations

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