Sugo Di Pomodoro Fresco Recipe

Name: Sugo Di Pomodoro Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg roma tomatoes (or equivlent canned tomatoes); 3 tablespoons olive oil; 1 small carrot, finely diced; 1 large red onion, finely diced (brown works ok too); 2 sticks celery, finely diced; 3 garlic cloves, crushed; 375 g tomato paste; 1 teaspoon brown sugar; 2 cups chicken stock or 2 cups vegetable stock; salt & pepper

Servings: persons

1 1/2 kg roma tomatoes (or equivlent canned tomatoes)
3 tablespoons olive oil
1 small carrot, finely diced
1 large red onion, finely diced (brown works ok too)
2 sticks celery, finely diced
3 garlic cloves, crushed
375 g tomato paste
1 teaspoon brown sugar
2 cups chicken stock or 2 cups vegetable stock
salt & pepper

1
Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
2
Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
3
Stir in tomato paste and cook for 1 minute.
4
Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
5
Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
6
Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
7
Serve with prepared pasta of your choosing.
8
OPTIONS:
9
Add fresh herbs such as oregano, flat leaf parsley or basil.
10
Add 500g pork&veal mince to make it into a bolagnaise.
11
Can be used for parmigiana.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 kg roma tomatoes (or equivlent canned tomatoes), 3 tablespoons olive oil, 1 small carrot, finely diced, 1 large red onion, finely diced (brown works ok too), and more.

Yes, Sugo Di Pomodoro Fresco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sugo Di Pomodoro Fresco

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