Tomato sugo

Tomato sugo

Total: 2 hr | Active: 2 hr
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / 100 g: 87 kcal
, Fat: 3 g
, Carbohydrate: 10 g
, Protein: 2 g


6 glasses


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:

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3 tbsp olive oil
2 onions, finely chopped
5 garlic cloves, finely chopped
3 kg beef tomatoes, cut into pieces
1 dl water
3 sprigs basil
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
2 tsp sugar
2 tsp salt
a little pepper


water, boiling
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6 jars, each approx. 300 ml, with lids

How it's done

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Heat the oil in a large pan. Sauté the onions and garlic for approx. 5 mins. Add the tomatoes, water, herbs, bay leaf, sugar, salt and pepper. Cover the sugo and simmer for approx. 30 mins., stirring occasionally. Remove the lid, simmer for approx. 1 hr., stirring occasionally.


Sterilize the jars in boiling water. Bring the sugo to the boil, pour into the sterilized jars while still boiling hot, seal immediately, leave to cool on an insulating surface.

Good to know
Shelf life: Store in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume the sugo quickly.


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