Easy Italian

Roasted-tomato sugo

Name: Roasted-tomato sugo
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1.5 litres
Cuisine: /italian
Ingredients: 2kg vine-ripened tomatoes, halved; 1 garlic bulb, broken into cloves (skin on); 1 rosemary sprig; 2 sprigs each basil, oregano and thyme; 1/4 cup (60ml) olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons caster sugar

1 rating

20m

1.5 litres

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For an intensely rich tomato sauce, try this traditional Italian sugo recipe.

2kg vine-ripened tomatoes, halved
1 garlic bulb, broken into cloves (skin on)
1 rosemary sprig
2 sprigs each basil, oregano and thyme
1/4 cup (60ml) olive oil
2 tablespoons balsamic vinegar
2 teaspoons caster sugar

Method

1.

Preheat oven to 180°C. Place tomatoes on a large baking tray with garlic, herbs, oil and balsamic. Sprinkle with sugar, season with salt and pepper, then toss to coat. Turn tomatoes cut-side up, then roast for 1 hour or until tomatoes and garlic are softened. Cool, then peel tomatoes and garlic (the skin will slip off easily). Discard herb stalks. Whiz in a processor or blender to a coarse puree, then adjust seasoning.

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