Sugo Di Pomodoro Fresco
Capture the essence of Italian summer with this vibrant and rustic Sugo di Pomodoro Fresco, a classic fresh tomato sauce bursting with the natural sweetness of ripe Roma or San Marzano tomatoes. This simple yet flavorful sauce is prepared using traditional techniques, including blanching to effortlessly peel the tomatoes, and is delicately infused with the richness of extra virgin olive oil, the aromatic bite of golden garlic, and the herbaceous freshness of torn basil leaves. Perfectly balanced with a touch of salt and an optional hint of sugar for acidity, this sauce simmers to perfection, creating a velvety texture that pairs beautifully with your favorite pasta dishes. Ideal for weeknight dinners or weekend meal prep, Sugo di Pomodoro Fresco is your go-to recipe for authentic Italian flavors made in just under an hour.
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Recipe Information
Ingredients
- 1000 grams Fresh ripe tomatoes (Roma or San Marzano preferred)
- 3 tablespoons Extra virgin olive oil
- 2 whole Garlic cloves
- 6 whole Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Sugar (optional, if needed to balance acidity)
Instructions
1. Begin by blanching the tomatoes to easily remove their skins. Bring a large pot of water to a boil and prepare a bowl of ice water on the side.
2. Make a small 'X' incision at the bottom of each tomato with a sharp knife. Carefully place the tomatoes into the boiling water for 30 seconds, then transfer them to the ice water to cool briefly.
3. Once cooled, peel the skins from the tomatoes using your hands or a knife. Remove the cores and chop the tomatoes into small pieces, discarding any tough parts.
4. Heat the olive oil in a large skillet or saucepan over medium heat. Add the whole garlic cloves and sauté them gently until golden and aromatic, about 2-3 minutes. Be careful not to burn the garlic.
5. Add the chopped tomatoes to the pan along with a pinch of salt. Stir well and bring the mixture to a simmer.
6. Reduce the heat to low and allow the sauce to cook gently for 25-30 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. If the sauce is too acidic, stir in the optional sugar to balance the flavor.
7. Tear the fresh basil leaves and stir them into the sauce during the last 5 minutes of cooking.
8. Remove the garlic cloves and adjust the seasoning with more salt, if needed.
9. Serve the sauce immediately over your favorite pasta or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
