Sugo al Pomodoro
Prep 40 min Total 40 min
Sugo al Pomodoro - kvalifood.com
Sugo al pomodoro is a basic Italian tomato sauce. Garlic is infused into olive oil and removed, onion is softened, and canned whole tomatoes are simmered until thickened. It serves as a base for pasta, gnocchi, eggplant parmigiana, meatballs, or pizza.
Serves 4
Ingredients
- 1 can (800 g) whole peeled tomatoes (San Marzano preferred)
- 3 tbsp extra virgin olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, lightly smashed, peeled
- 1 pinch red pepper flakes (optional)
- salt, to taste
- 6-8 fresh basil leaves, torn
Directions
Heat the olive oil in a wide saucepan over medium heat. Add the smashed garlic cloves and cook 2-3 minutes until lightly golden. Remove and discard the garlic.
Add the diced onion and cook 4-5 minutes, stirring occasionally, until softened and translucent.
Pour in the canned tomatoes with their juice. Break up the tomatoes with a wooden spoon. Add the red pepper flakes (if using) and season lightly with salt.
Reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and the raw tomato taste has cooked off.
Taste and adjust salt. Tear the basil leaves and stir them in. Remove from heat.
For a smooth sauce, blend with an immersion blender. For chunky, leave as is.
Notes
- This version infuses and removes the garlic (Neapolitan method) while also including softened onion. For a strictly Neapolitan sauce, omit the onion.
- If the sauce tastes sharp or acidic, a tiny pinch of sugar (1/4 tsp) can help, especially with lower-quality tomatoes.
- To finish pasta properly: cook the pasta 1-2 minutes short of al dente, then transfer directly into the sauce with a splash of pasta water and toss over medium heat until done.
- Keeps 5 days refrigerated. Freezes for months. If freezing, omit the basil and add it fresh when reheating.
See Also
Arrabbiata
Cacio e Pepe
Amatriciana
