Sugo al Pomodoro Italian Tomato Sauce Recipe: It is much simpler than you might think to prepare your very own Sugo Recipe, which is a traditional Italian homemade tomato sauce. It is possible to make a sauce that is so much better than any jarred sauce in just twenty minutes. The Sugo di Pomodoro is the dish that embodies the essence of Italian cuisine.
You can use this homemade tomato sauce in a wide variety of recipes, including those that involve pasta. If you start making your own sauce, you won’t ever need to buy bottled sauce again because it is such an essential component of Italian cuisine. There is a significant increase in flavor, which not only makes it taste better but also makes it more affordable and healthier.
Sugo al Pomodoro Italian Tomato Sauce Recipe
It’s possible for marinara sauces that come in jars to have a wide variety of additional components and additives. This homemade recipe requires only four basic ingredients and can be prepared in twenty minutes. That it is also vegan means that anyone can enjoy it! This recipe for sugo can be used to make simple pasta pomodoro dishes, such as my Burrata Pasta, Culurgiones, Lasagna, and even as a sauce for Italian pizza.
An authentic Italian dinner can be created by combining it with my Easy Focaccia, which does not require any kneading. I have observed that there are not a lot of bottles of marinara sauce available in grocery stores in Italy where I am currently residing.
This is due to the fact that Italians, particularly Nonnas, would never give it a chance! It is much simpler and more delicious to make your own authentic Italian tomato sauce than to buy it from a store. Now that we have that out of the way, let’s get started on making your very own homemade sugo recipe.
IngredientsÂ
- 800 grams / 28 oz canned peeled whole tomatoesÂ
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves
- ½ handful fresh basil leaves (approximately 8 big leaves)
- Salt to taste
- 360 grams / 13 oz pasta of choice
- Grated parmesan cheese
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Instructions
- Combine the garlic cloves that have been peeled with the olive oil in a large saucepan or pot. Sauté the garlic cloves for a few minutes over medium heat until they become fragrant and golden. Incorporate the canned tomatoes and use a wooden spoon to break them up into smaller pieces.
- In order to capture any leftover sauce, add half a cup of water to the can. After that, season the sauce with a generous amount of salt. Over a low-to-medium heat, let the mixture simmer with the lid on for fifteen minutes.
- Take the basil leaves and tear them up, then mix them in. Keep the lid on and continue to simmer for an additional five minutes. The sauce can be prepared in its current state, as a chunky sauce; alternatively, you can wait for the tomato sauce to slightly cool down before blending it with a blender or an immersion blender until it is completely smooth.
- From that point on, you have the ideal recipe for sugo! The pasta should be cooked in a large pot of salted water that is boiling if it is going to be made into tomato pasta. Take care to cook the pasta until it reaches the al dente stage, but avoid overcooking it (the typical time recommended on the package is two minutes).
- Be sure to save some of the water that was used to cook the pasta. To the pan that already contains the sauce, add the pasta directly, along with a splash of water from the pasta. Make sure that all of the pasta is incorporated into the sauce by stirring it thoroughly over high heat. In order to make the ideal pasta pomodoro, you can also incorporate some Parmigiano Reggiano cheese that has been finely grated.
Tips and TricksÂ
It’s important to have good tomatoes!! You should use either San Marzano or Roma tomatoes. You can use fresh tomatoes or have them in a can. If you use canned tomatoes, make sure they only have tomatoes and preservatives in them. Tomatoes that have been peeled and whole are best.
Slow simmer for a taste that is true to the recipe.
Put the sauce on low heat and let it cook for 20 minutes. Do not hurry! Make this sugo recipe twice as much! The second batch is great to freeze and use when I need a quick dinner when I don’t have time. When you make pasta pomodoro or spaghetti sauce, you should always save some of the pasta water. For the best taste, add the cooked pasta to the tomato sauce along with a splash of pasta water. Stir the ingredients for one minute.
Storage, Freezing And Reheating
You can store any extra sugo in the fridge for up to 5 days. Put it in a mason jar or something else that won’t let air in. While I like to reheat on the stove, which only takes a few minutes, you can also do it in the microwave if you’d rather not wash extra dishes.
The extras can be frozen for a quick dinner the next time! I always make this sugo di pomodoro recipe twice as much and freeze the extra. You can freeze this for up to three months. Keep in a container that won’t let air in or freezer bags, and thaw when you need to.
