This roasted tomato & garlic sugo is super easy to make, and can be used in many Italian classics like osso buco and cannelloni.
Roasted tomato & garlic sugo is an Italian classic and there is nothing better than making it yourself instead of using the jarred stuff from the supermarket. The recipe is very simple, you can get the ingredients anywhere and it is also very cheap to make.
Sugo in general should be simple. Once you learn how to make this traditional and simple sauce, you will wonder why you have never done it before now. The good thing with this sauce is that the more you make it, you can add all sorts of extra ingredients to change things up a bit. Enjoy!
Roasted Tomato & Garlic Sugo
Cuisine: Italian1
Litre10
minutes40
minutesIngredients
8 8 large roma tomatoes, halved
1 1 medium red onion diced
6 6 garlic cloves unpeeled
3 Tbsp 3 fresh basil leaves torn
2 Tbsp 2 olive oil
140 g 140 tomato paste
1 tsp 1 brown sugar
2 cups 2 vegetable stock
Salt & pepper to taste
Directions
- Preheat your oven to 200°C.
- Line your oven tray with baking paper & place the tomatoes on cut side up along with the garlic.
- Drizzle with olive oil & sprinkle with salt & pepper.
- Place in the oven for 20 minutes.
- Remove from the oven and stand for 5 minutes before peeling the skins off the tomatoes & garlic.
- Heat the olive oil in a large saucepan, add the onion & cook for 2-3 minutes until it’s softened.
- Stir in the tomato paste, vegetable stock, tomatoes & garlic.
- Bring them to the boil, then reduce the heat & simmer uncovered for 20 minutes stirring occasionally.
- With a stab mixer or food processor, chop up the sauce, but still keep it a little chunky.
- Stir in your torn basil leaves.
- Either use it for your dish or let it cool so you can freeze it for future use. Enjoy!
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This a great sauce. Well done
Thank you Murray and I’m glad you like the recipe.