Sugo di Pomodoro e Basilico
Sugo, meaning ‘sauce’ in Italian, is a traditional tomato sauce. Basilico translated is Basil.
Sugo di Pomodoro e Basilico has its origins in the sun-drenched fields of Italy, where tomatoes ripen under the warm Mediterranean sun and basil thrives in the rich soil. This sauce not only brings a burst of flavor to dishes but also represents a culinary philosophy that prioritizes simplicity and freshness. Traditionally, it has been used to elevate pasta, serve as a base for pizza, or even as a dipping sauce for crusty bread.
Health-conscious cooks appreciate Sugo di Pomodoro e Basilico for its ability to preserve the natural flavors and nutrients of its ingredients. This aligns perfectly with Health Crafts cookware technology, which allows for healthier cooking by minimizing the need for excess water and fats.
To bring this basic Italian sauce to your table, Id like to share a simple family recipe that showcases the ease of preparation. The result is a beautifully rich Sugo di Pomodoro e Basilico that can be enjoyed with your favorite pasta or as a pizza base. Discover how our innovative cookware can enhance your cooking experience and help you create the perfect Sugo di Pomodoro e Basilico!
PREPARATION: 2½ to 3 hours - makes 10 to 12 serving
EQUIPMENT: small food processor, 5-quart stockpot with vented lid, emersion blender
INGEDIENTS:
- · 7 tablespoons Italian olive oil, about 1/3 cup
- · 1 carrot brushed not peeled
- · 1 stalk celery
- · ½ medium onion
- · 2 tablespoons Italian olive oil
- · 90 ounce can Italian tomatoes peeled and chopped
- · 3 to 4 ounces fresh basil leaves torn not chopped
INSTRUCTION:
To prepare the Sofrito. Cut the carrot, stalk of celery and onion into pieces that will easily fit into a small food processor. Add the olive oil and blend into a paste or puree.
Preheat your stockpot over medium-low heat 225F. Add 2 tablespoons of olive oil and cook the Sofrito. Cover and open the vent and cook until lightly browned about 15 to 20 minutes. Stir occasionally. DO NOT ALLOW THE SOFRITA TO BURN. Cook low and slow.
While the sofrito is cooking, using an emersion blender, puree the tomatoes in the can. Add the pureed tomatoes to the stockpot and stir to combine. Cover, open the vent a cook for 1 hour. Stir occasionally.
To create a thick sauce, remove the lid to allow the excess moisture to cook off. About 30 minutes. Then tear the basil with your hands as you add it to the sauce. Stir in the fresh basil and cook for about 30 minutes or until desired thickness, a sauce that does not release water when plated.