Sugo di Pomodoro-Tomato Sauce (Italy)

Cooking Time: 45 minutes

Sugo di Pomodoro holds a special place in Italian cuisine, embodying the tradition of "la cucina povera" or "peasant cooking" which relies on simple, high-quality ingredients used in creative and flavorful ways. This sauce varies slightly across Italy, adapting to regional tastes and available ingredients, but it always highlights the fresh, bright flavors of tomatoes and herbs.

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Ingredients (Serves 4)

• 2 tbsp extra virgin olive oil

• 1 small onion, finely chopped

• 2-3 cloves garlic, minced

• 800g (28 oz) canned whole peeled tomatoes (San Marzano recommended) or 1 kg fresh ripe tomatoes, peeled and chopped

• Salt, to taste

• Freshly ground black pepper, to taste

• A handful of fresh basil leaves, torn

• Optional: 1/2 tsp sugar (if needed, to balance acidity)

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Instructions

Prepare the Tomatoes:

• If using fresh tomatoes, blanch them in boiling water for 1 minute, then transfer to cold water to peel off the skins. Chop roughly and set aside.

  
  

Cook the Aromatics:

• In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and translucent.

Add the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.

Add the Tomatoes:

• Add the chopped tomatoes (or canned tomatoes) to the pan. Stir well and bring to a simmer.

• Season with salt, pepper, and a teaspoon of sugar if needed.

  
  

Simmer the Sauce:

Lower the heat and let the sauce simmer for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld. If the sauce gets too thick, add a bit of water to reach your desired consistency.

Finish with Basil:

• Add the fresh basil leaves in the last 5 minutes of cooking. Stir gently and adjust seasoning if needed.

  
  

Blend (Optional):

• For a smoother sauce, use an immersion blender or regular blender to puree until smooth.