Sugo Di Pomodoro Fresco Recipes

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.

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.

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.