Sugo – The Best Tomato Sauce Ever

Jun 29, 2017November 10, 20246 24

Sugo

by Kitchen Butterflyin Dinner

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Ingredients

	3 – 4 tablespoons (the recipe calls for 100ml) extra virgin olive oil
	Two ‘400g’ cans or one ‘800g’ , whole peeled tomatoes
	One 400g tomato can, filled with water
	1 large onion, chopped
	2 cloves garlic, sliced , whole
	½ teaspoon whole black peppercorns, coarsely crushed
	1 dried (or fresh) red chili, or to taste
	1/3 cup basil leaves, chopped or ½ – 1 teaspoon mixed herbs like Herbs de Provence, dried basil, dried thyme.
	Pinch of salt and Brown sugar, to taste

This sauce that is so full of smooth character it is at once soup, pizza sauce, bolognese. For dunking bread in, as ‘bed’ sauce for sheets of lasagna and as the juice that fills the hollows of chewy rigatoni.

Instructions

1.	Put the oil into a deep frying pan, turn on heat and add onion. Cook until translucent.
2.	Add garlic and cook for one minute. Add whole tomatoes and water. Gently stir and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add peppercorns, chili, herbs and a pinch of salt.
3.	Gently mix and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add basil. Simmer for 30-40 minutes until a layer of oil forms on top.
4.	Take off heat and use a stick blender to make the sauce/emulsify it. Or use your regular blender.
5.	Once blended, balance acidity and sweetness by adding sugar and salt as you desire.

This sauce that is so full of smooth character it is at once soup, pizza sauce, bolognese. For dunking bread in, as ‘bed’ sauce for sheets of lasagna and as the juice that fills the hollows of chewy rigatoni.