Roasted tomato sugo

Total: 1 hr 50 min. | Active: 1 hr
vegan, lactose-free, gluten-free

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.

Corinne and Bettina - nom-nom

Ingredients

for 2 glasses

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 sprig thyme
3 sprig oregano
2  bay leaves
1 tsp cane sugar
To strain the tomatoes / cook the sugo
½ tsp salt
a little  pepper

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.

Show complete recipe