Creamy, fruity and full of flavor – this is how tomato sauce tastes best. A good sugo doesn’t need a lot of ingredients besides ripe tomatoes.
It’s a good idea to have a few jars of tomato sauce on hand. An aromatic sauce is not only suitable as a topping for classic pasta sauces or pizza dough, it is also ideal for refining meat dishes.
Ingredients for approximately 1.2 liters of Sugo, four to five 250 ml glasses
| 2kg | tomatoes, ripe |
| 8. | thyme branches |
| 2 | rosemary branches |
| 2 | sage branches |
| 2 | garlic clove |
| taste | pepper and salt |
| 4 tablespoons | olive oil |
preparation
- First, boil at least three liters of water. Then boil the tomatoes for about three minutes, rinse immediately with cold water. Peel the skin, grate the tomatoes.
- Peel the garlic, then finely chop. Remove leaves from all plant branches and chop very finely.
- Heat the olive oil in a large pan, sauté the herbs and garlic in it. But they should not color. Then add the tomatoes and bring everything to a very slow boil, stirring occasionally.
- Then simmer gently over medium heat for 30 to 40 minutes – the sauce should thicken a bit. The sauce is perfect if it has a creamy texture without being overcooked. Season with pepper and salt.
- Pour the sauce immediately into rinsed and sealed glasses of the same size.
- Now fill a high baking tray with about a liter of water at a temperature of at least 70 degrees and place the glasses.
- Slide the baking sheet onto the middle rail of the oven cavity. Sterilize at 160 to 180 °C for approximately 25 minutes. Observe the sauce and cook until the first air bubbles appear. Then remove the jars and leave to cool on a thick layer of kitchen paper.
- Sugo can be stored for at least half a year in a dark and cool place.
It tastes great with sugo, gnocchi or pasta. You can then enrich the supply as you wish while warming the peperoncini with finely chopped vegetables, more garlic, or something else.
Make your own Pomori pelati
Pomodori Pelati are peeled tomatoes. Tall bottles of tomatoes are traditionally processed for Pelati. To preserve Pelati yourself, you need about 50 tomatoes and brine to fill eight jars of 500 ml each.
- Cut the tomatoes crosswise, blanch and refrigerate, then peel off the skins and squeeze out the seeds.
- Pour about 6 to 7 tomatoes per jar.
- Fill the jars with brine, seal and sterilize in the cooking compartment of the pot as described above. Take it out only after it has cooled.
sun dried tomatoes
For drying, tomatoes are cut into slices about half a centimeter thick, smaller cocktail tomatoes can also be simply cut in half. If necessary, remove the juice and seeds, with hard tomatoes you can do without it.
Tomatoes can be dried in the sun or in a dehydrator according to the instructions. Oven drying is also quite complicated:
- Preheat the oven to 90°C.
- Arrange the tomato slices about an inch apart on a greased baking sheet and sprinkle with salt or other seasonings.
- Dry the tomatoes in the oven for about 6 hours, turning them occasionally.
- A jammed tablespoon creates a gap for excess moisture to escape from the oven door.
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