Ingredients for Sugo Di Pomodoro Fresco
- Roma Tomatoes
- 2 tablespoons olive oil
- 1 medium carrot, finely chopped
- Red Onion
- 2 celery stalks, finely chopped
- Garlic Cloves
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- Chicken Stock
- Salt and freshly ground black pepper to taste
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How to Make Sugo Di Pomodoro Fresco
- Score a cross into the pointy end of each tomato. Submerge in a pot of boiling water for 2-3 minutes.
- Remove tomatoes from boiling water and immediately place in a bowl of ice water to stop the cooking process. This will help with easier peeling.
- Once cool enough to handle, peel off and discard the skins.
- Chop the tomatoes into 1cm (½ inch) sized pieces.
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium carrot (finely chopped), 1 medium onion (finely chopped), 2 celery stalks (finely chopped), and 2 cloves garlic (minced). Cook uncovered for 5 minutes, stirring occasionally, until softened.
- Stir in 2 tablespoons of tomato paste and cook for 1 minute.
- Add 2.5 kg (5.5 lbs) chopped tomatoes, 1 teaspoon brown sugar, and 1 cup of vegetable stock (or water). Bring to a boil, stirring constantly.
- Reduce heat to low, and simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
- Season generously with salt and freshly ground black pepper. Use an immersion blender to puree the sauce until smooth. (Alternatively, carefully blend in a regular blender in batches).
- Serve over your favorite prepared pasta. Garnish with fresh basil if desired.
- **Optional additions:**
- Add 1 tablespoon of fresh oregano, ½ cup of flat leaf parsley, or 1 cup of fresh basil for extra aromatic depth.
- For a hearty Bolognese, add 500g (1.1 lbs) of pork and veal mince during step 7 along with the tomatoes.
- This sauce is also excellent for use in eggplant parmigiana.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
71g
Fat
6g
Carbs
9g
