Best 3 Sugo Di Pomodoro Fresco Recipes

"Sugo di pomodoro fresco" or fresh tomato sauce is a staple in Italian cuisine. It is a flavorful and versatile sauce that can be used in a variety of dishes, from pasta to pizza. The key to a good "sugo di pomodoro fresco" is to use fresh, ripe tomatoes. This article will explore the different types of tomatoes that are best suited for the sauce, as well as provide tips on how to prepare and cook the sauce. Additionally, it will discuss some variations on the classic recipe, such as adding herbs, spices, or other vegetables to create unique and delicious flavor combinations.

Here are our top 3 tried and tested recipes!

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.

Provided by SilviaG

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

Steps:

Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g

MARCELLA HAZAN'S SUGO FRESCO DI POMODORO

Marcella Hazan's Sugo Fresco Di Pomodoro image

Make and share this Marcella Hazan's Sugo Fresco Di Pomodoro recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons extra virgin olive oil
2 medium garlic cloves, peeled and sliced very thinly
300 g tinned italian peeled plum tomatoes with juice, cut into large pieces with their juice
salt
freshly-cracked black pepper
10 fresh basil leaves, torn by hand into small pieces
450 g pasta, of your choice cooked

Steps:

Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
Serve over your favourite, freshly-cooked, al dente pasta.

Nutrition Facts : Calories 412.3, Fat 14.7, SaturatedFat 2.1, Sodium 112.7, Carbohydrate 59.5, Fiber 3.1, Sugar 3.2, Protein 10.3

SUGO DI POMODORO FRESCO

Sugo Di Pomodoro Fresco image

Make and share this Sugo Di Pomodoro Fresco recipe from Food.com.

Provided by Satyne

Categories Sauces

Time 42m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.
Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
Stir in tomato paste and cook for 1 minute.
Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
Serve with prepared pasta of your choosing.
OPTIONS:.
Add fresh herbs such as oregano, flat leaf parsley or basil.
Add 500g pork&veal mince to make it into a bolagnaise.
Can be used for parmigiana.

Tips:

Use fresh, ripe tomatoes for the best flavor. If you can't find fresh tomatoes, use canned whole tomatoes that have been drained and crushed.
Don't overcook the tomatoes. Overcooked tomatoes will lose their flavor and become mushy. Simmer the tomatoes for just 20-30 minutes, or until they have softened and released their juices.
Add a little bit of sugar to the sauce to help balance out the acidity of the tomatoes. You can also add a pinch of red pepper flakes for a little bit of heat.
Use a good quality olive oil. Olive oil will add a rich flavor to the sauce.
Don't be afraid to experiment with different herbs and spices. You can add basil, oregano, thyme, rosemary, or any other herbs that you like.

Conclusion:

Sugo di pomodoro fresco is a delicious and versatile sauce that can be used on pasta, pizza, or as a dipping sauce. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give sugo di pomodoro fresco a try. You won't be disappointed!

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