Sugo di Pomodoro Recipe
Sugo di Pomodoro - also known as Marinara Sauce is the classic tomato pasta sauce
Equipment
- Sauce Pan
- Wooden Spoon
- Chefs Knife
- Garlic Press
- Chopping Board
- Measuring Spoons
- Measuring Cups or Kitchen Scales
- Mason Jar
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Cup / Handful Fresh Basil Leaves, torn up
- 2 400g / 14 ounces Canned Chopped Tomatoes or Cherry Tomatoes (or use fresh tomatoes)
- 1 Onion, chopped
- 2 Cloves Garlic, crushed
- Salt to taste
- Black Pepper to taste
- 2 tsp Sugar (optional)
Instructions
- Heat the extra virgin olive oil on low heat in a saucepan.
- Add the chopped onion and crushed garlic and cook on low heat, stir until translucent for around 5 minutes.
- Stir in the tomatoes with the onion and garlic and let simmer for 10 minutes.
- Add the torn-up basil leaves and stir in.
- Season with salt and pepper to taste and let simmer for 10 more minutes.
- If the sauce is tasting a little bitter add the teaspoons of sugar, stir in and let simmer for a further 5 minutes.
- The Sugo di Pomodoro (tomato sauce) can be used straight away and mixed with pasta of your choice.
- It can be kept in a mason jar for up to 5 days in the fridge or you can put it in the freezer and can be kept for up to 4 months.
- To make the sauce less ‘tomatoey’, add more fresh or dried herbs or add a grated carrot.