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Sugo Di Pomodoro Fresco

  • 42minutes
  • 205calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 kg roma tomatoes (or equivlent canned tomatoes)

  2. 3 tablespoons olive oil

  3. 1 small carrot , finely diced

  4. 1 large red onion , finely diced (brown works ok too)

  5. 2 sticks celery , finely diced

  6. 3 garlic cloves , crushed

  7. 375 g tomato paste

  8. 1 teaspoon brown sugar

  9. 2 cups chicken stock or 2 cups vegetable stock

  10. salt & pepper

Instructions Jump to Ingredients ↑

  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.

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